Fill 2 gallon crock with pickle cucumbers, 1 gallon water and 1 cup salt. Let stand 7 days. If a white scum forms on top, add more salt.

On the 8th day pour off brine and wash then and pack alternating with horseradish leaves and cover with boiling water.

On the 9th day take out horseradish leaves and pour on 1 gallon of boiling water to which 1 level tablespoon of alum has been added.

On the 10th and 11th days, pour off brine, reboil, and pour back on.

On the 12th day cut pickles making sure all the pickles are cut or they will shrivel after entering syrup.

1 qt. vinegar
6 lb. white sugar
1/2 oz. celery seed
1/2 oz. pickling spice
1/2 oz. cinnamon bark

Tie the spice and cinnamon bark and 1/2 the celery seed in a cloth bag and put the rest of the celery seed in the syrup and boil.

13th day: Drain off the syrup, reboil and pour back on pickles.

14th day: Heat pickles until hot. Pack in jars. Put on the syrup boiling hot and seal.