Into a clean stone jar put 2 gallons of cucumbers, washed and sliced. Dissolve 2 cups of salt in 1 gallon of boiling water and pour while hot over pickles. Then cover and weight down pickles and let stand for 1 week. On 8th day, drain, then pour 1 gallon of boiling water over them and let stand 24 hours. On 9th day, drain and pour 1 gallon boiling water and 1 tablespoon of powdered alum over the pickles and let stand 24 hours. Drain, again, pour boiling water over them, let stand 24 hours, then drain.

Pickling mixture: 5 pints of vinegar, boiling hot, 6 cups sugar, 1/2 ounce celery seed, 1 ounce pickling spice. Pour this over pickles, drain off for 3 MORNINGS, reheating it and adding 1 cup sugar each morning. With third and last heating pack pickles into sterilized jars, pour hot liquid over them and seal at once. 1 teaspoon of green coloring can be added.