75 cucumbers
18 drops oil of cinnamon
18 drops oil of cloves
2 tbsp. celery seed
10 c. sugar
5 c. vinegar

1. Dissolve 2 cups pickling salt in 1 gallon boiling water. Pour over 75 cucumbers in crock, glass or enamel jar. Make sure all cucumbers are covered and weighed down. Leave for 7 days.

2. On the eighth day, rinse cucumbers and cut in half lengthwise. Clean crock thoroughly.

3. Dissolve 1 tablespoon alum in 1 gallon boiling water. Pour over cucumbers. Repeat alum step once a day for 3 days.

4. On the eleventh day, heat sugar, vinegar, celery seed and oils to boiling. Drain alum water and rinse cucumbers. Pour boiling sugar mixture over cucumbers.

5. Reheat sugar mixture to boiling again on both days 12 and 13, and pour over cucumbers.

6. On the fourteenth day, pack pickles in jars and process for 5 minutes in boiling water bath.