4 lb. pickles, sliced (not too thin)
1/2 c. salt (pickling salt best)

Cover with boiling water. Let stand overnight (not in metal container). Drain well in morning. Rinse with cold water. Mix following spices in pan and heat until reaches boiling point (do not boil) : 1 c. granulated sugar 1 tbsp. celery seed 2 tbsp. mustard seed 1 tbsp. powdered alum 1 tbsp. mixed pickling spices

Pour over pickles. Refrigerate. Each day, for the next 3 days, add 1 cup sugar and stir. Ready to eat; just keep in refrigerator. Keeps well in plastic butter containers, covered.