Montego Boy Pickles

I last made pickles 3 years ago, and this recipe was the sole winner of the three that I tried. The image is from the last time I made them, so it is a quart jar and not a pint jar.

"Montego Boy" Sweet Chips
-- 4 lbs. small kirby cucumbers, cut into 1/4" slices
-- cauliflower florets (optional)
-- 1 quart + 1 2/3 c. vinegar
-- 3 Tbs. canning salt
-- 1 Tbs. mustard seed
-- 1/2 c. + 3 c. sugar
-- 1 Tbs. allspice
-- 2 1/4 tsp. celery seed (didn't have)

Prepare scalding brine (1 qt. vinegar, salt, mustard seed, 1/2 c. sugar). Bring to a boil. Scald vegetables in boiling hot scalding brine in small batches briefly until skin changes color. Drain. Pack immediately into hot jars. Prepare packing syrup (1 2/3 c. vinegar, 3 c. sugar, allspice, celery seed). Bring to a boil. Fill jars with hot syrup to 1/8" from top. Seal. Invert jars for at least 5 minutes (or until sealed). Stand away from drafts.

Note: I water bath canned these for 15 mins rather than just rely upon the seal.
Old Farm Pickles and Table Preserves