1 gal. med. cucumbers
1 c. salt
2 tbsp. alum
2 tsp. ginger
1 qt. vinegar
3 lbs. sugar
1 tsp. celery seed
Whole allspice
Whole cloves
2 sticks cinnamon

Wash and slice cucumbers; let stand 6 days in salt water. Use 1 cup salt to one gallon cold water, stir a few times during the 6 days. Drain; rinse well. Put on stove in enough cold water to cover. Add alum. Cook 10 minutes, drain well. Add more water and ginger, cook 10 minutes, drain. Mix vinegar, 1 pint water and sugar. Add spices, cook until transparent in syrup. Can and seal in hot jars. These pickles are very crisp and easy to prepare.