75 pickles
1 tbsp. alum
3 qt. vinegar
6 lb. white sugar
6 cinnamon sticks
1 tsp. celery seed
1 c. sugar

Make a brine that will bear up an egg. Pour over the pickles in a stone jar (glass crock). Let stand 7 days. Take out and wash in cold water. Cut pickles lengthwise.

For 2 days, put hot water over pickles to cover them and add alum to water. The third morning put just hot water on them. The next 2 days boil the vinegar, white sugar, cinnamon and celery seed and pour over pickles. The 3rd day add sugar and can.

To can, put pickles in vinegar and let get steaming hot. To can put pickles in jars. Pour hot vinegar over them and seal.