1 gal. jar
8 tbsp. pickling spice
4 tbsp. salt
4 tbsp. alum
4 c. vinegar
Whole pickles

Pack whole pickles into top, fill with water. Put lid on tight until December 24.

Throw brine away. Wash pickles. Cut into slices or spears. Put back into jar. Put 6 cups sugar and sprinkle 8 tbsp. water over top. Set in refrigerator. Ready on Christmas day.