1 gallon of sliced pickles
2 onions
1/2 c. canning salt
1 tsp. alum
1 1/2 c. vinegar
3 c. sugar
1 tsp. pickling spices

Place pickles, onions, canning salt and alum in a pot with enough water to cover the pickles. Let stand 24 hours.

Bring to a boil: vinegar, sugar and spices. Drop in pickles and let simmer about 10 minutes and put in jars and seal.