2 gal. pickles
1 pt. salt dissolved in warm water

Completely cover with brine and let stand 1 week, wash well and cut in pieces. Pour boiling water over and let stand 24 hours. Pour off. Cover with boiling water and add a lump of alum size of walnut and let stand 24 hours. Drain.

MAKE UP:

2 1/2 qt. vinegar
8 pt. (16 c.) sugar
1 scant handful mixed pickling spice

Boil and pour over cucumbers and let stand 24 hours. Then drain and bring to boil again and pour over pickles, let stand 24 hours. Then heat to boiling again. 3rd day pack in jars, pour hot vinegar over and seal.