8 qts. cucumbers, sliced thin
1 c. salt
1 tsp. alum (heaping)
2 tbsp. ginger
2 sticks cinnamon
2 tbsp. whole cloves
2 tbsp. whole allspice
1 qt. white vinegar
2 qts. water
5 lbs. sugar
3 tbsp. celery salt

Soak cucumbers in 1 cup salt with water to cover for 3 days. Drain and rinse well. Pour warm water and alum over them and boil 10 minutes. Pour off and rinse in cold water. Add fresh water with ginger and cook 10 minutes. Rinse and drain. Put cinnamon, cloves and allspice in a bag. Add to cucumbers and syrup (made of last 4 ingredients). Cook cucumbers until tender. Fill jars and seal. Hot water bath for 10 minutes.