75 cucumbers
2 c. coarse pickling salt
1 1/2 gallon boiling water
10 c. sugar
5 c. apple cider vinegar
Alum powdered
18 drops oil of cinnamon, measure with eye dropper
18 drops oil of cloves, measure with eye dropper
2 tsp. celery seeds

Makes 12-14 pints.

Put cucumbers in stone jar. Cover cucumber with boiling water with salt in it. Cover with plate; weight down. Let stand 7 days. Stir cucumber every day.

8th day, wash cucumbers with cold water. Cut them lengthwise or chunks and return them to jar. Bring water to boil then add 1 tablespoon of alum, pour over cucumbers (weight down).

9th and 10th days, drain water, then boil water at 1 tablespoon of alum, pour over cucumbers (weight down).

11th day, drain cucumbers in sink. Combine sugar, vinegar, oil of cinnamon and cloves and celery seeds. Bring to boil and pour over cucumbers (weight down).

12th and 13th day drain syrup. Bring syrup to a boil and pour over cucumbers (weight down).

14th day drain syrup; bring to boil. Pack cucumbers in hot sterilized glass jars. Cover cucumbers with boiled syrup. Seal. Process in boiling water bath (215 degrees) 5 minutes.