Into a clean stone jar, put 2 gallons of cucumbers, washed. Large glass jugs may be used. The ingredients may be cut in half. Dissolve 2 cups of salt in 1 gallon water while hot. Cover; weigh down and let set for 1 week.

EIGHTH DAY: Drain cucumbers and cover with boiling water and let stand 24 hours.

NINTH DAY: Drain and slice; cover with boiling water and 1 tablespoon alum; let stand 24 hours.

TENTH DAY: Drain; cover again with boiling water; let stand 24 hours.

ELEVENTH DAY: Drain and make mixture of 3 quarts vinegar, 6 cups sugar, 1 tablespoon celery seed, as much other spices as you want and boil all together and pour over cucumbers.

TWELFTH DAY: Drain and reheat liquid and add 3 cups sugar; pour over cucumbers.

THIRTEENTH DAY: If no more sugar is wanted, drain, reheat liquid and pour over cucumbers.

FOURTEENTH DAY: Drain and strain liquid. Place pickles in canning jars; heat same strained liquid to boiling; pour over pickles and seal.