Soak cut pickles (chunk) in salt brine 3 days. Enough salt to hold an egg. Drain and soak in fresh water 3 days. Drain. Heat 3 hours in weak vinegar solution with powdered alum size of walnuts. Drain.

DRAIN:

4 1/2 c. white sugar
3 c. vinegar
1/2 oz. cassia budds
1/2 oz. whole allspice
1/2 oz. celery seed
4 sticks cinnamon

Heat to boiling and pour over pickles. Heat each day and pour over pickles for 3 days. May either be left in crock or canned.