12 med. to lg. cucumbers
2 to 3 qt. boiling water

SYRUP:

8 1/2 c. sugar
2 sticks cinnamon
1 tbsp. celery seed, tied in cheese cloth bags
4 tsp. salt
4 c. vinegar
Pinch of alum

Wash cucumbers. Slice in 1/3 inch slices. Cover with boiling water. When it has cooled, about an hour, drain off and again cover with boiling water. Repeat this all day at least 5 times.

At end of day: Make syrup. Drain water off cucumbers. Cover with boiling syrup. Let stand overnight. Drain off syrup in morning. Reheat syrup. Either pack cucumbers into a refrigerator container and cover with syrup or can be packed in jars and sealed. Will keep in refrigerator for months. Ready to eat in couple days.