1 gal. water
1/2 c. salt

Slice unpeeled cucumbers thin and soak in above brine 2 days. Rinse. Make alum water of 3 teaspoons alum with water to cover cucumbers and boil 1/2 hour. Take out cucumbers and rinse. Then boil cucumbers in 1 teaspoon of ginger and water to cover. Boil 1/2 hour. Rinse again in cold water.

SYRUP:

8 c. sugar
6 sticks cinnamon
2 c. water
1 tsp. cloves
5 c. vinegar
1 tsp. celery seed
Green food coloring

Heat pickles in this brine, turn off heat and let stand, repeat second day, then jar and seal.