1 peck sm. cucumbers

Make brine of 1 pint pickling salt to 1 gallon of boiling water; pour over cucumbers while hot let stand 1 week. Drain and cover with alum water (1 tablespoon alum to 1 gallon boiling water). Let stand 24 hours, drain and split pickles. Cover again with alum water (as above). Let stand 24 hours, drain. Cover with clear cold water 24 hours, drain. Make syrup 5 pints vinegar, 5 pounds sugar, 1 teaspoon whole cloves, 1 teaspoon mustard seed, 1 stick cinnamon; heat and boil 2 minutes. Pour over pickles. Reheat syrup add 1 cup sugar until 14 days have passed.