*10 quarts firmly packed cucumber peels
*1/2 cup pickling salt (NOT table salt)
*7 1/2 cups granulated sugar
*7 1/2 cups white vinegar
*3 tablespoons mustard seeds
*1 1/2 tablespoons celery seeds
*1 tablespoon turmeric
Grind cucumber peels in food processor or food grinder. Add salt and mix well. Place in large strainer or colander and allow to drain 30 minutes. Run cold water over colander until peel mixture is rinsed well; strain thoroughly while pressing gently to remove excess liquid. Set aside. Mix sugar, vinegar, mustard seeds, celery seeds and turmeric in large pot over high heat; stirring frequently, bring to a full rolling boil. Turn off heat and immediately add peel mixture; allow to set in vinegar solution until heated throughout (5-10 minutes). Place strainer over a large boiler and strain peel mixture from vinegar solution, retaining the vinegar solution in the boiler; place solution over high heat. While solution is heating, place hot peel mixture in hot sterilized canning jars, filling each jar 3/4 full. Return vinegar solution to full rolling boil and pour over peel mixture in jars to within one inch of jar rims. Quickly wipe jar tops with clean wet cloth and affix hot sterilized lids and rings. Jars should seal by the time they reach room temperature. Refrigerate any jars that do not seal. To maintain their crispness, I do not process these pickles. If you wish to run them through the boiling water bath process, follow canner manufacturer’s or USDA’s instructions.