Submitted by: Stephanie from Duluth, MN
Yield: 6 pints
Simmer cucumber slices with 4 cups vinegar, salt, mustard seed and 1/4 cup sugar. Cover until partially tender, about 10 minutes. Drain and discard liquid. Place cucumber slices in hot sterilized jars. Boil together remaining 3 1/2 cups vinegar, 5 3/4 cups sugar, celery seed and cassia seed. Boil until the sugar is thoroughly dissolved. Pour immediately over cucumbers. Seal immediately. Process in a boiling water canner for 10 minutes.