1 peck (3 to 3 1/2 lbs) cucumbers, wash and put in crock

Cover with: 2 c. canning salt

Let stand 8 days. Stir every day. Eighth day, drain and wash pickles in cold water, then cut into chunks or slices. Put back in crock. Add 1 gallon boiling water with 1 tablespoon alum. Do this 3 days with fresh water and alum every day

11th day: Drain off alum water. Be sure to drain thoroughly. Put pickles back in crock.

BRINE:

10 c. sugar
18 drops oil of cloves
18 drops oil of cinnamon
5 c. 5% vinegar
2 tbsp. celery seed

Bring to boil and pour over pickles.

12th and 13th day: Drain solution and reheat each day; put back on pickles. Also cover on 11th, 12th, 13th day with plate weighted down.

On 14th day: Drain solution in pan. Pack pickles in jars. Heat solution and pour over pickles. Seal and cold pack 5 minutes. Makes 12 to 14 pints.