Into a clean stone jar put 2 gallons of cucumbers, washed and sliced lengthwise. Regardless of size, cucumbers must be sliced or they will shrivel. Dissolve 2 cups of salt in 1 gallon of boiling water and pour while hot over pickles. Then cover and weight down pickles and let stand for 1 week. Remove scum daily. On the eighth day, drain, then pour 1 gallon of boiling water over them and let stand for 24 hours. On the ninth day, drain and pour 1 gallon of boiling water with 1 tablespoon of powdered slum over the pickles and let stand 24 hours. On the following day or tenth day, drain again, pour 1 gallon boiling water over them, let stand 24 hours, then drain.

For the pickling mixture, combine 5 pints of vinegar boiling hot, 6 cups of sugar, 1/2 ounce (5 teaspoons) celery seed, 1 ounce (3 tablespoons, broken) cinnamon stick. Pour this over the pickles. Drain off for three mornings, add 1 cup sugar each morning, reheat and pour back over pickles. With third and last heating pack pickles into sterilized Kerr Jars to within 1/2 inch of top. Cover them with boiling syrup to within 1/2 inch of top of jar. Put on cap, screw band FIRMLY TIGHT. Process in boiling water bath 5 minutes.