75 cucumbers, 4-5 inches long or 2 gallons of small ones

Make a brine of a proportion of 2 cups salted to one gallon of water. Boil and pour over cucumbers boiling hot. Weight down to keep under brine. Let stand 1 week. In hot weather skim daily. Drain and cut in chunks. For the next 3 mornings make a boiling hot solution of 1 gallon of water and 1 tablespoon of powdered alum.

Pour over the drained pickles. Make this fresh hot bath for 3 mornings. On the 4th morning, drain and discard alum water.

Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling point and pour over the pickles.

On the 5th morning drain the liquid off and add to it 2 cups more of sugar, heat again to boiling point and pour over the pickles.

On the 6th morning drain liquid, add 1 cup sugar, heat, pack the pickles into sterilized jars and fill to within 1/2 inch of top of jar with the boiling liquid. Seal at once. Process 5 minutes.