About 10 lbs. sm. pickles
Pickling salt
Cider vinegar
9 lbs. sugar
2 tbsp. whole allspice
2 tbsp. whole cloves
1 box cinnamon sticks

Wash cucumbers; pack in a crock. Cover with brine strong enough to float an egg (1 1/2 to 2 1/2 cups salt to 1 gallon water). Let stand 3 weeks; drain, scald, and return cucumbers to washed crock.

Cover with cider vinegar; let stand 10 days. Drain well. Cut in chunks if needed; weigh to 10 pounds pickles; add 9 pounds sugar; mix the cut up pickles with the sugar and spices.

Don't put the vinegar back in with the pickles. Ready in 3 or 4 weeks. Stir occasionally.