Cut seven pounds of pickles. Make salt brine (pickling salt) to float an egg. (Start with one cup of salt.) Allow pickles to stand in brine five days. Drain. Cover with cold water and let stand two days. Drain. Cover with boiling water and two tablespoons alum. Let stand 24 hours. Drain. Cover with boiling water and cook naturally. Drain.

SYRUP:

6 lbs. sugar
4 tsp. celery seed
3 pts. vinegar
4 tsp. whole allspice

Bring to a boil, cover pickles. Next day drain. Bring to a boil and recover pickles. Do this for three more days. Seal in jars, using liquid to cover pickles.