Cut and pack cucumbers (enough to fit in crock) with salt brine (strong enough to float an egg). Soak for 7 days, stirring each day.

On the eighth day, drain and cover with boiling water. Add a lump of alum the size of an egg and stir. Ninth day, drain and cover with boiling water. Tenth day, drain and put cucumbers back in crock and pour the following hot mixture over them. 1 qt. vinegar 1 qt. water 1 1/2 tsp. green food coloring Spice bag

SPICE BAG:

In cheesecloth with a twist tie, put 1 tablespoon ground cloves 1 oz. celery seed and 2 teaspoons cinnamon.

Dissolve sugar and vinegar over low heat. Put in spice bag and let come to boil. Put spice bag in crock and pour hot syrup over cucumbers. Stir. Put a press (glass pie plate) on top to keep pickles in syrup.

11th through 13th day: Pour syrup off into kettle along with spice bag. Bring to a boil and pour back on cucumbers.

14th day: Pour syrup off and heat. Pack pickles in clean jars. Pour heated syrup over them in the jars. Clean off top and sides of jars. Put seal lids and screw caps on. Put in 250 degree oven to let lids seal. Turn oven off while they finish sealing. Remove when cool and make sure seals are sealed.