7 lbs. pickles
3 lbs. sugar
3 pts. vinegar
1 oz. celery seed
1 oz. mixed spices
1 oz. cinnamon bark

Soak pickles 3 days in salt water strong enough to float an egg. Then put fresh water on them for 3 mornings. Then simmer on back of stove in alum water and grape leaves for 3 hours. (Alum size of walnut) so the water gets good and hot. Then boil vinegar, sugar, spices for 3 minutes. Take pickles out of jar and let drain, pour off all water again. Cut large pickles and stick small ones. Then pour syrup over pickles.