1 qt. vinegar
1 pt. water
3 c. sugar
1/2 tsp. salt
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Put pickles in jar. Add piece of dill and alum (size of a pea). Heat vinegar mixture and pour over top. Cold pack until they boil. For 8 quarts of pickles, make 1 1/2 recipes of vinegar solution.