Can be canned whole, in strips, or in slices. Procedure: Wash cucumbers. Cut 0 cm slice off blossom end and discard, but leave 1 cm of stem attached. Place whole cucumbers in suitable 1-gallon container. Add quarter cup canning or pickling salt to 2 litre water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 20ºC . On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add quarter cup salt to 2 litre fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel. On each of the next six days, drain syrup and spice bag and save. Add half cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel. On the 14th day, drain syrup into saucepan. Fill sterile pint jars or clean quart jars, leaving 1 cm headspace. Add half cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving 1 cm headspace.
Recommended process time for 14-day Sweet Pickles in a boiling-water canner.