2 gallon cucumbers cut in chunks (or however much that 1 gallon of liquid will cover). Cover with 1 gallon of boiling water with 2 cups of salt dissolved in it. (Use salt that is not iodized). Be sure to weigh pickles down with a plate or jar so that they will remain under the liquid or they will ruin. Let them soak for 7 days in a churn or some type of earthenware pot. Clean the skim that will come to the top.

8th Day: Drain liquid off and wash. Cover again with 1 gallon boiling water mixed with 1 1/4 teaspoons powdered alum. Let this stand for 48 hours.

10th Day: Drain off liquid and wash again. Add 1 gallon boiling water and let stand 24 hours.

11th Day: Drain off liquid and pour boiling syrup.

5 pt. vinegar
6 c. sugar
1/2 oz. celery seed
1 oz. stick cinnamon

12th, 13th, 14th Day: Add 3/4 cup sugar to syrup and boil everyday and pour over pickles.

14th Day: Pack pickles in sterilized jars, boil syrup and pour over pickles into the jars. (Do not boil pickles.)