2 gallons cucumbers, whole or chunked
Salt solution (1 pt. salt and 1 gallon cold water)
1 tbsp. powdered alum
5 pts. cider vinegar
9 c. sugar
1/2 oz. celery seed
1 oz. mixed pickling spices

First day: Wash cucumbers, whole or chunk, cover with salt solution (Use ceramic or stoneware crock, not metal, which will corrode). Second to seventh day: Keep pickles submerged, removing scum and stirring daily. Eighth day: Drain, cover with plain boiling water, cut size desired, cover with 1 gallon hot water to which alum has been added. Let stand. Ninth day: Drain, cover with plain boiling water. Tenth day: Drain well, cover with hot syrup of vinegar, spices (tied in cheesecloth bag) and only 6 cups sugar. Eleventh day: Drain off syrup, add 1 cup sugar to syrup, heat. Pour over pickles. Twelfth day: Repeat. Thirteenth day: Repeat, adding last cup of sugar; pack pickles in jars, add hot syrup and seal.

When we visit my husband's family in Winchester, we can never get enough of these pickles. They're so crisp and sweet!