Wash and dry 75 small or medium size pickles or 1 gallon of sliced cucumbers. Place in a 2-gallon crock. (I have used a plastic or enamel pail - no metal).

Add 2 cups pickle salt to 1 gallon soft water and stir well to dissolve salt (boiling water may be used and then cooled.) Pour this brine over pickles, being sure all are kept covered well by putting a weighted lid or plate on top. Soak or let stand for 7 days, then skim off mold.

8th day: Drain cucumbers, wash in cold water, and put back in crock and cover with boiling water.

9th day: Drain off water and cover with a gallon of boiling water to which was added 1 tablespoon powdered alum.

10th day: Drain off water and cover again with clean boiling water.

11th day: Drain and split every pickle lengthwise, and add syrup.

To make syrup, mix 4 cups 4% apple cider vinegar, 1 cup water, 6 cups sugar, 1 ounce cinnamon bark, and 1/2 ounce celery seed (put spices in a bag). Bring syrup to a boil and add to pickles.

12th day: Drain off syrup. Add 1 cup sugar to it, bring to a boil, then pour over pickles again.

13th & 14th days: Repeat method for 12th day, adding 1 cup sugar and bringing it to a boil each time, then pouring over pickles.

14th day: Pack pickles in jars and pour syrup over them and seal. Take out spices before sealing.

(Alternate spices - put in bag.) 2 tbsp. whole cloves 2 tbsp. celery seed

14 DAY SWEET DILL PICKLES.

Follow same rules as 14-day sweet pickles, except leave out spices, and add at least 2 stocks and 2 heads dill per quart of pickles.