PICKLING MIXTURE:

5 pts. vinegar, boiling
6 c. sugar
1/2 oz. celery seed
1 oz. cinnamon sticks

Into a clean stone jar, put two gallons cucumbers, washed and sliced lengthwise, regardless of size, cucumbers must be sliced or they will shrivel.

Dissolve 2 cups salt in one gallon boiling water and pour while hot over cucumbers. Cover and weigh down pickles and let stand for one week.

8TH DAY: Drain. Cover with one gallon boiling water.

9TH DAY: Drain. Cover with one gallon boiling water to which 1 tablespoon alum has been added.

10TH DAY: Drain. Cover with one gallon boiling water.

11TH DAY: Drain. Cover with hot pickling mixture.

12TH DAY: Drain off pickling mixture, add 1 cup of sugar, reheat and cover.

13TH DAY: Same as 12th day.

14TH DAY: Drain off pickling mixture, add 1 cup of sugar, reheat and pour hot liquid over pickles packed in hot sterilized jars and seal at once.