Use 75 cucumbers 4 or 5 inches long or 2 gallons small ones or use what you have. Almost any solid cucumbers will make a nice pickle.

Make brine of a proportion of two cups salt to 1 gallon water; boil and pour over cucumbers boiling hot. Weight down to keep under brine; let stand 1 week. In hot weather, skim daily, drain and cut into chunks. For next 3 mornings, make a boiling hot solution of 1 gallon water and 1 tablespoon powdered alum and pour over the pickles. Make this fresh hot bath for three mornings. On the fourth morning, drain and discard alum water, heat 6 cups vinegar and 5 cups sugar. Add 1/3 cup pickling spice and 1 tablespoon celery seed; bring to boiling point and pour over pickles. On fifth morning, drain this liquid off and add to it 2 more cups sugar; heat again to the boiling point and pour over the pickles. On the sixth morning, drain liquid and add 1 cup sugar; heat again. Pack pickles into sterilized jars and fill to within 1/2 inch from the top of jar with boiling liquid; seal at once.