Bring to boil 4 quart water, 2 cups medium coarse salt. Cool and pour over cucumbers. Cover and let stand 1 week. Drain and cover with boiling water for 24 hours. Repeat, adding 1 teaspoon powdered alum and let stand 24 hours. Drain and cover with syrup: 5 c. sugar 1 oz. celery seed 1 oz. cassia buds

For 3 successive days, drain off syrup. Add 1 cup sugar; bring to boil and pour over pickles. On third day, pack in jars; cover with hot syrup and seal.