80 cucumbers, sm.
Pickling salt
3 tbsp. horseradish
Alum (lump size of egg) 1 1/2 sm. boxes

SYRUP:

2 qt. vinegar
12 lbs. sugar
1 oz. mustard seed
1 oz. celery seed
1 oz. whole cloves
4-6 cinnamon sticks

Day 1: Place cucumbers in crock. Cover with brine for 7 days. Brine: water with enough pickling salt in it to float a raw egg. Skim scum from pickles each day.

Day 8: Drain cucumbers. Then cover with hot water.

Day 9: Slice cucumbers. Return to water with 3 tablespoons horseradish and a lump of alum the size of an egg.

Day 10: Drain cucumbers. Add hot syrup.

Day 11, 12, 13, 14: Reheat syrup but NOT pickles each day. Heat and seal in scalded jars.