4 lbs. (2-inch) pickling cucumbers
1/2 tsp. powdered alum
3 c. sugar
4 (2-inch) cinnamon sticks
1 c pickling salt
2 qts. boiling water
5 c. white vinegar
1 1/2 tsp. celery seed
1 1/2 c. sugar

Wash cucumbers; cut in half lengthwise. Dissolve salt in boiling water; pour over cucumbers in large crock or non-metallic container. Weight cucumbers down with a plate almost as large as the crock. Lay a large jar filled with water on top as a weight to keep cucumbers under brine. Let stand in a cool place for seven days, removing scum as it forms on top.

Eighth day, drain; pour 2 quarts boiling water mixed with 1/2 teaspoon alum over cucumbers; let stand 24 hours.

Tenth day, drain; pour 2 quarts boiling water over cucumbers.

Eleventh day, drain. Combine vinegar, 3 cups sugar, celery seed and cinnamon; heat to boiling; pour over cucumbers. For the next two days, drain, retaining liquid.

Reheat this liquid, adding 1/2 cup sugar each morning; pour over cucumbers. On the last day, drain, retaining liquid.

Pack pickles into hot sterilized jars.

Discard cinnamon sticks; add remaining 1/2 cup sugar; heat liquid to boiling. Fill jars.

Seal and process 10 minutes in a boiling water bath.

Makes 5 pints.