2 c. salt
1 heaped tbsp. powdered alum
1 tbsp. ginger
1 tsp. celery seed
1 tbsp. cinnamon sticks, crushed
1 tbsp. whole cloves
1 tbsp. allspice
1 pt. vinegar
1 pt. water

Slice small cucumbers thin and set in brine for 8 days. Make brine with 2 cups salt to each gallon of water. On the eighth day drain and rinse pickles with cold water. Put pickles in a kettle; add powdered alum; cover with water and boil 10 minutes; drain and add 1 tablespoon ginger; cover with water and boil 10 minutes then drain.

Bring to a boil 1 pint vinegar, 3 pounds sugar; put spice bag in this, add this to pickles and boil until slices look clear. Can the pickles. Makes 5 to 6 pints.