25 lg. or sm. pickles (6 or 7 lbs.)
2 c. canning or Kosher salt
2 tbsp. alum
2 sticks cinnamon
2 qts. sugar
1 tbsp. cloves
1 bottle green food color

Prepare brine from 2 cups salt to 1 gallon water. Bring to a hard boil. Put pickles and brine in a crock, cover and soak for 1 week.

Take out of brine, slice and soak in alum water overnight (2 tablespoons alum to 1 gallon water).

The next day, rinse the pickles in clear water. Bring to a boil and pour over the pickles the following mixture: 2 sticks cinnamon 2 qts. sugar, 1 tbsp. whole cloves, 1 bottle green food color.

Pour off liquid. Bring the brine to a boil the next day then pour over the pickles, repeating for 4 days. On the 4th day, seal can in a boiling water bath for 15 minutes.