1 gallon pickles, sliced thin
1 pt. salt
1 gallon water
1 tbsp. alum
1 tbsp. ginger
1 pt. vinegar
1 pt. water
6 c. sugar
Put in bag:
1 tsp. cinnamon bark
1 tsp. whole cloves
1 tsp. celery seed
1 tsp. whole allspice

Place sliced pickles in brine mixture (1 pint salt and 1 gallon water) for 8 days. Drain, rinse with cold water; add alum, simmer slowly for 1/2 hour. Drain. Add ginger and simmer 1/2 hours in enough water to cover pickles. Cook together vinegar, water and sugar. Add pickles to this mixture with bag of spices, simmer 1/2 hour until they look clear. Pack in hot jars and seal. Keep syrup boiling.