50 dill sized pickles
coarse salt
2 tbsp. alum

SYRUP:

1 qt. of vinegar
1 qt. of water
8 c. sugar
2 tbsp. allspice
3 or 4 sticks of cinnamon, broken

Take dill sized pickles put in 3 gallon crock, make brine of coarse salt and cold water to float an egg. Leave for 14 days. Skim off skum as often as it forms. Drain and wash and cut in chunks, soak in alum water overnight (have enough water to cover pickles). Wash very well, then make syrup. Boil and pour over pickles, let stand overnight and repeat for 4 days adding 1 cup of sugar every day. Then can in quart jars or leave in crock.