1 peck pickles
1 gal. water
1 c. pickling salt
Alum
Pickling spices
Cider vinegar
White sugar

Scrub pickles, cut into chunks into a crock. Make brine of salt and boil water. Pour over pickles. Let stand for 3 days, stir every day. Pour off brine and add boiling water and 1 tablespoon of alum, repeat second day. Pour off brine.

Make syrup of 2 quarts cider vinegar, 6 pounds of white sugar and 1 handful of mixed pickling spices; bring to boil. Pour over pickles in crock. Let stand overnight. Drain and boil syrup with 1/2 teaspoon of alum. Pour over, let stand. Leave in crock for a few days. Then can cold. Put pickles in jar and cover with syrup.