2 gallons small pickles
1 gallon cold water
1 pt. salt

Cut pickles lengthwise. Put in crock and cover with 1 gallon cold water in which salt has been dissolved. Place weight on pickles. Stir once a day. Let stand one week. Drain and cover with boiling water. Let stand 1 day. Drain and cover with boiling water in which 1 ounce alum has been added. Drain and cover with following boiling mixture:

1/2 pkg. whole allspice
2 tbsp. mustard seed
2 tbsp. celery seed
1/2 pkg. mixed pickle spices
2 c. white sugar

Pour off vinegar mixture 3 or 4 days in a row, adding sugar each day until 8 pounds have been used. The last day, pack pickles in jars before adding the boiled mixture. Not necessary to seal the jars.