2 1/2 gals. cucumbers
1/2 c. pickling salt to each gal.
Cold water to cover

Let stand 1 week. Drain and cover with boiling water. Let stand 2 hours. Drain and split or thick slice if they are large. Cover with boiling water, adding 1 teaspoon alum for each gallon of cucumbers. Let stand for 24 hours. Drain. 6 c. sugar 1 tsp. celery seed Few cloves

Bring to a boil and pour over cucumbers. Let stand overnight. In morning, drain liquid off cucumbers and in kettle; add 1 cup sugar. Bring to a boil and pour over cucumbers. Drain off liquid each morning and repeat the process for 5 days, adding 1 cup sugar each morning. For extra spicy pickles, make a bag of 2 sticks cinnamon and 2 teaspoons pickling spice and more celery seed.