Cucumbers:

Large cucumbers - take out seeds with a spoon, slice 1/4 inch thick
1 1/2 c. pickling salt
4 qt. water
1 tbsp. alum

Soak cucumbers for three days in pickling salt and water. Drain. Soak in ice water two days changing water both days, then drain. Simmer (one hour or more until pickles are clear) in water and 1 Tbsp. alum. Rinse and drain well.

Syrup:

1 1/2 c. water
8 c. sugar
1/4 tsp. oil of cloves
1/4 tsp. oil of cinnamon
1 tbsp. whole allspice
3/4 tbsp. celery seed (put in cloth bag)
A few drops of green coloring
1 lb. pickling salt

Make a syrup of vinegar, water, sugar, oil of cloves, oil of cinnamon, pickling salt. Whole allspice, celery seed, and green coloring. Pour over pickles hot three mornings. Jar and seal hot.