Step 1

Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.

Step 2

Once the cucumbers are sliced, add the water, vinegar, and sugar to a large stock pot. Bring to a boil, stirring until the sugar is dissolved. Add the mustard seeds, celery seeds, and salt. Stir to combine.

Step 3

Place the cucumbers into the pot. Stir into the brine and boil for 5 minutes.

Step 4

In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.

Step 5

Ladle the cucumbers into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.

Step 6

Use the non-metallic bubble remover to remove any air bubbles.

Step 7

Wipe down the rim of each jar with a damp paper towel to ensure none of the brine has come in contact with the rim.

Step 8

Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.

Step 9

Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.

Step 10

Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.

Step 11

Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Step 12

Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.