Wash your cucumbers thoroughly and cut off a small slice of the bottom. You can throw this slice away. Leave about a quarter inch of stem attached to the cucumbers. 

Place your cucumbers in a one-gallon container.

In a saucepan, add ¼ cup salt to 2 quarts of water and bring it to boil. Pour this brine over your cucumbers in the container. Add a weight on top of the cucumbers. 

Cover the container with a clean towel and make sure that the temperature stays around 70 degrees Fahrenheit.

On the third and fifth days of the process, drain the saltwater and discard it. 

Rinse your cucumbers, and if you see any scum, remove it. Scald the weight to remove any bacteria.

Put the cucumbers back in the container. Add ¼ cup of salt to two quarts of fresh water in a saucepan and bring it to a boil. Pour this fresh brine over the cucumbers. 

Replace the cover of the container, add the weight on top and cover it with a clean towel.

On the seventh day, drain the saltwater and throw it away. Rinse the cucumbers and scald the container and weight. Cut the cucumbers into slices or strips if you prefer. Return the whole cucumbers or sliced cucumbers back into the container. 

Put pickling spices and celery seed in a small cheesecloth bag. Combine 2 cups of sugar and 4 cups of vinegar in a saucepan and add the spice bag. Bring this mixture to a boil and then pour it over the cucumbers. Place the spice bag in the container as well, and add the cover and weight. Recover the pot with a clean towel. 

On the eighth day, take the cucumbers out of the syrup and rinse them. Scald your container, weight, and cover, then put the cucumbers back in the container. Add the syrup, the spice bag, and the weight, and cover it all with a clean towel.

For the next six days, repeat the process: drain the syrup in a separate pot, remove the spice bag and discard it, add ½ cup of sugar to the syrup, then bring it to a boil. Remove the cucumbers and rinse them before placing them back in the container with the syrup, the spice bag, and the weight. 

On the fourteenth day, sterilize your canning jars. 

Remove the spice bag from the syrup, then drain the liquid in a separate pot. 

Add more sugar and bring the syrup to a boil. 

Pack the pickles into hot quart or pint jars, making sure you leave half an inch of headspace. 

Fill the jars to half an inch from the top with the hot liquid. Finally, remove any air bubbles, wipe the jar rims, and adjust the lids. 

Process the jars for five minutes for pints and ten minutes for quarts in a boiling water bath canner. 

Once the canning time is over, turn off the heat and let the jars cool down for roughly 24 hours, either in the canner or on a clean rag on the countertop. 

Check your seals, label your jars, and store them for up to one year.