4 qts. chunked cucumbers or tiny pickles

Scrub and chunk pickles; put in salt brine for 3 days. Prepare stone jar. (Sterilizing with boiling water.) Make salt brine to float an egg with cold water. Rinse pickles each day for 3 days in cold water.

Next 3 days put in brine:

1 qt. cider vinegar
2 qts. cold water
3 tbsp. alum

Drain. Prepare second brine:

3 pts. cider vinegar
1 oz. stick cinnamon
4 lbs. sugar
1/2 oz. mustard seed
1/2 oz. celery seed

Bring brine to a boil each of 3 days and pour over pickles. Keep stone jar covered through process with a terry cloth towel. Pack pickles in hot sterile jars on 11th day. Pour over boiling brine; cool and process 10 minutes in boiling bath.