2 gallons sm. cucumbers
2 c. canning salt
1 gallon boiling water
9 c. sugar
2 tbsp. mixed spices
1 gallon water
1 tbsp. alum
5 pt. vinegar
2 tbsp. celery seed
1 box stick cinnamon

Let cucumbers stand in 1 gallon cold water, to which salt has been added, for 7 days (weight jar). Drain and rinse. Add alum and boiling water in same jar. Let stand 24 hours. Drain and rinse. Mix vinegar, 6 cups sugar, celery seed, spices and cinnamon. Bring to a boil and pour over pickles in jar. For next three mornings: Drain juice into pan, add 1 cup sugar each day. Bring to boil and pour over pickles. Repeat 2 more days without adding sugar. Pack in glass jars and seal; or store in stone jar.