2 gal. sliced cucumbers
1 pt. non-iodized salt
2 tbsp. alum
2 qts. vinegar
4 qts. sugar
1 tbsp. allspice
2 tbsp. celery seed
2 tbsp. cinnamon sticks

Place 1 pint non-iodized salt in 1 gallon boiling water and pour over 2 gallons sliced cucumbers. Let stand one week. Drain.

Boil 1 gallon water; pour over cucumbers. Let stand 24 hours. Drain.

Boil 1 gallon water; add 2 tbsp. alum. Pour over cucumbers. Let stand 24 hours. Drain.

Mix syrup of vinegar, sugar, allspice, celery seed, cinnamon sticks. Bring to boil, pour over cucumbers. Let stand 24 hours.

Drain off syrup. Bring to boil. Pour over cucumbers. Repeat 3 times, then can. Process canned pickles 15 minutes in boiling water.