100 pickles, 2-3 inches. Wash and remove blossom ends. Place in crock. Pour 2 cups pickling salt on pickles and cover with boiling water. Keep pickle under water by placing a plate that fits into crock on top of pickles. Place a plastic or glass jug filled with water as a weight on top of plate. Stir once a day for 7 days, if film forms skim off.

Day 8 - Take pickles out of crock and wash. Rinse jar and replace pickles. Pour boiling water over pickles. Let set 24 hours.

Day 9 - Drain pickles and add 1 tablespoon alum (granulated). Cover with boiling water let stand another 24 hours.

Day 10 - Drain and split pickles or chunk replace in crock. Make brine of 2 1/2 quart of vinegar and 8 cups of sugar. Put small handful of pickling spices on pickles and pour boiling brine over that. Weight pickles again. Let set 24 hours. Reheat brine each day for the next 3 days. Can on the next day, bring brine to a boil. Fill jars with pickles; add boiling brine and seal. Process in canner in a 5 minute boiling bath.