8 c. cucumbers, sliced
1 c. celery, sliced thin
1 green pepper, cut fine
1 lg. onion, cut fine
1 1/2 tbsp. salt
1/2 tsp. alum
2 c. sugar
1 c. vinegar
1 tsp. each celery seed & mustard seed

Combine first 6 ingredients. Mix well and let stand 1 hour. Do not heat. Make a syrup of the sugar, vinegar and seeds. Stir well to dissolve. Pour over pickles and store in the refrigerator.