3 gallons pickles, small is best
2 gallons water
2 c. salt or enough to float egg

Let stand 7 days weighted down. Remove from brine and wash. Cut pickles so alum can get in; put in cold water 1 day, then drain. Make alum water 1 tablespoon to gallon. Let set 1 day; remove alum water.

Make syrup of 9 cups sugar, 3 quarts vinegar, cinnamon stick or what you like. Bring to a boil and pour over pickles. Remove vinegar each day for 3 days, adding 1 cup sugar each day and bring to a boil. On third day, pack pickles in jars, cover with boiling vinegar and seal. Cold pack 10 minutes so sealed good.