2 c. canning salt
1 gal. boiling water
2 tbsp. alum
2 gal. crock
8 c. sugar
1 handful mixed spices
2 1/2 qt. vinegar

Put the sliced or 2 inch chunks in the crock. Put boiling water and salt over them. Let stand for 1 week. Then drain and put 1 gallon of boiling water with alum over them; let stand 1 day. Next drain.

Put the spices in a bag, mix with sugar and vinegar; bring to a boil. Pour over the pickles. Boil the liquid for 4 days. Then can. Do not boil the pickles.