Make salt water to float an egg, pour prepared salt water over pickles to cover. Let stand 3 days. Fourth day drain and cover with clear water, repeat for two more days. Seventh day make a weak vinegar water and add alum the size of a walnut per gallon of water. Pour over pickles and let stand overnight.

On eighth day, make a syrup.

SYRUP:

4 lbs. sugar to every 7 lbs. of pickles
3/4 quart vinegar
1 tbsp. allspice
1 tbsp. stick cinnamon
1 tbsp. celery seed

Boil the ingredients together, pour over pickles and leave stand 2 days. Eleventh day boil all together and can.