2 gal. sliced cucumbers, slice before measuring

Cover with boiling water. Add:

1 pt. of salt, dissolved in HOT water

Let stand 5 days in glass or stone jar. Drain and cover again with BOILING water and let stand overnight. Drain and add 1 tablespoon alum and BOILING water again. Let stand overnight. Drain again.

SYRUP:

2 qts. vinegar
8 pts. sugar

Heat syrup well and pour over cucumbers. Let stand 2 to 3 days then to the syrup add:

1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. turmeric

Bring the syrup again to boiling. Pour over pickles, let stand overnight.

CANNING:

Fill sterilized jars with pickles. Reheat the syrup mixture to BOILING. Pour over pickles in sterilized jars and seal.