1 peck pickles

BRINE:

1 gallon water
1 pt. salt

Cover pickles with brine. Let stand 1 week in crock. On eighth day, pour off brine. Cover with boiling water, and add 1 tablespoon alum. On ninth day, cut pickles the way you want them--strips, circles or whatever and cover with boiling water.

On tenth day, make brine of: 5 c. vinegar 5 c. water 2 tbsp. celery seed 1 lg. tbsp. pickle spice

On 11th day, pour brine off and heat it, add 1 cup sugar. On 12th and 13th days, repeat 11th day. On 14th day, put pickles in jar and heat brine, fill jars with brine and seal. The alum will keep pickles crisp.