Start early in the morning. Use the very large cucumbers, turning yellow will be fine.

FIRST DAY:

Peel cucumbers with a potato peeler and remove seeds with a spoon and cut into lengthwise strips. Soak 24 hours in 2 gallons of water with 2 cups of lime added.

SECOND DAY A.M.: Rinse out lime water and soak 6 hours in alum water (2 gallons water with 4 ounces of powdered alum added). After 6 hours, rinse out alum water and soak in clear water 6 or 7 hours.

Now make syrup: 2 1/2 qts. water 7 1/2 lbs. sugar (14 c.) 3 tbsp. mixed pickling spice 1 tbsp. salt 1 tbsp. celery seeds

Bring this to a boil and pour over sticks. Let sit overnight.

THIRD DAY A.M.: Bring all this to a boil and cook until pickles become clear and transparent, place in jars and cover with hot syrup. Seal jars. Chill before eating.