2 gallons (peck) pickles, cut in chunks
1 gallon boiling water
1 pt. coarse salt (2 c.)

Let stand one week - weight on pickles in salt water.

Drain and cover with boiling water. Let stand 24 hours and drain.

Cover with one gallon boiling water and 1 1/2 tablespoons powdered alum. Let stand 24 hours an drain.

Make juice of the following and pour over pickles: 16 c. sugar 1 tsp. whole cloves 2-3 sticks cinnamon

Bring juice to boil (don't let it boil) and pour over pickles. Repeat for 5 morning. On fifth morning heat pickles and juice. Put in jars and seal.