25 dill size pickles
Alum, about the size of walnut
2 qts. granulated sugar
1 tbsp. whole cloves
Brine (1 c. salt to 2 qts. water)
1 qt. vinegar
2 inches stick cinnamon

Scrub pickles thoroughly. Make brine that will float an egg and let pickles stand in this for 2 weeks, keeping under brine with a plate and a weight. Remove pickles and cut in thin slices. Rinse and cover with cold water. Add alum and a tray of ice cubes. Let stand overnight.

Next morning rinse and drain. Make a syrup with remaining ingredients, bring to boil and pour over pickles, pressing well under liquid. Drain syrup off for four successive mornings, bring to boil and pouring over pickles. On the fifth day place pickles in jars, add hot syrup. Process in boiling water bath 5 minutes.