25 dill size pickles
Salt
Alum, size of walnut OR 2 tbsp. powdered alum
2 sticks cinnamon
1 tbsp. whole cloves
1 qt. vinegar
2 qt. sugar
3 or 4 drops green food coloring, or quantity for desired color

Wash pickles. Put whole pickles in cold salt water strong enough to hold or float an egg. Soak for 2 weeks.

Scrub pickles and cut in chunks. Put a piece of alum in water enough to cover. Let stand overnight. This really crisps them. Wash and drain. Tie cinnamon and cloves in a sack. Bring vinegar and sugar to a boil along with the spices and pour over cut cucumbers. Repeat 3 mornings; draining, reheating, and bringing to a boil. On the 4th morning put pickles in jars. Pour boiling syrup over them and seal.

Add green food coloring the first morning you boil up syrup.