25 cucumbers
Salt, dissolved in cold water
Alum
2 sticks cinnamon
1 tbsp. whole cloves
1 qt. vinegar
2 qt. sugar

Put cucumbers of dill size in a brine strong enough to float an egg and enough to cover pickles. (Brine is made by dissolving salt in cold water.) Select cukes with a bit of stem. Let stand for 2 weeks. Take out of brine and drain, wash and then cut in thin slices. Put a piece of alum as big as a walnut, dissolve it in enough water to cover cukes. Immerse sliced cukes, let stand overnight (this really makes them crisp). Drain and wash.