Use a 2 gallon jar. Wash and put pickles in the jar. Dissolve 1 pint salt in gallon of water and pour over pickles. Let stand a week. Drain and cover with boiling water. Let stand 24 hours.

Drain. Split pickles from small end to within an inch of the other end. Dissolve a piece of alum the size of a walnut in a gallon of cold water. Pour over pickles. Let stand 24 hours. Drain. Prepare vinegar: 8 c. sugar 1 1/2 oz. mixed spices

Heat to boiling point and pour over pickles. Let stand 24 hours. Pour off and reheat. Put pickles in jars, pour on the hot vinegar and seal.