7 c. cucumbers, sliced thin (do not peel cucumbers)
2 c. sugar
1 c. white vinegar
1/4 tsp. salt
1/4 tsp. celery seed
1/4 tsp. mustard seed

Mix liquid before cutting cucumbers so it can stand and mix a bit. Bring to a boil (but don't boil). Pour liquid over pickles in jar, then put 1/2 teaspoon alum (for a quart) on top. Keep refrigerated.