75 cucumbers 4 or 5 inches long or 2 gallons small ones or use what you have, most any nice solid cucumbers make a nice pickle. Make brine of a proportion of 2 cups salt to 1 gallon of water, boil and pour over cucumbers boiling hot. Let stand 1 week in hot weather skim daily.

Drain and cut in chunks (or slit both ways), for the next 3 mornings make a boiling hot solution of 1 gallon water and 1 tablespoon powdered alum and pour over the pickles. Make this fresh hot bath for 3 mornings.

On the fourth morning, drain from alum water and heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling point and pour over the pickles, on the fifth morning drain this liquid off and add 2 cups more sugar. Heat again to boiling point and pour over the pickles.

On the sixth morning drain liquid and add 1 cup sugar, pack pickles in jars and hot pack with the boiling liquid until the pickles are covered. Seal at once. To make deep green pickles, just before sealing add a few drops of green food coloring.

Hint: While pickles are in brine weight the pickles with a plate and a rock.