Grandma'S Sweet Pickle Chips

• 1 qt. distilled white vinegar
• 3/4 c. sugar
• 3 Tbsp. canning salt
• 2 tsp. mustard seed
• 5 (3-inch) pieces stick cinnamon
• 4 lb. small, firm cucumbers, sliced 1/4 inch thick (12 c.)
• 5 c. sugar
• 2 c. distilled white vinegar
• 1 Tbsp. whole allspice
• 2 tsp. celery seed

1. Wash and rinse five 16-ounce jars and their closures.
2. Keep jars and closures immersed in separate kettles of hot water until you are ready to use them.
3. Combine 1 quart of vinegar, 3/4 cup sugar, canning salt, mustard seed and cinnamon in a large, heavy enamel or stainless steel kettle.
4. Add cucumbers.
5. Bring to boiling, stirring occasionally.
6. Adjust heat; simmer 5 minutes. Drain cucumbers; discard liquid but reserve cinnamon.
7. Combine remaining sugar and vinegar, allspice and celery seed in kettle; bring to a rolling boil over high heat.
8. Pack cucumbers into hot preserving jars using a wide-mouth funnel to with 1/4 inch of tops.
9. Add 1 cinnamon stick to each jar.
10. Pour hot liquid over pickles, filling to 1/4 inch of top, making sure there is enough syrup to cover pickles.
11. Run a thin wooden or plastic spoon handle or other nonmetallic utensil around edge of jars between food and jar to release any trapped air bubbles.
12. Wipe jar rims and seal. Process 10 minutes in boiling water bath (212u0b0).
13. Remove jars from water bath.
14. Cool.
15. Check seals.
16. Label and store in a cool, dark, dry shelf.

white vinegar, sugar, canning salt, cinnamon, firm cucumbers, sugar, white vinegar, whole allspice, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1012186 (may not work)