4 lb. sugar
1 qt. vinegar
Celery seed
Cinnamon bark

Select 3 dozen medium firm green cucumbers. Put into brine strong enough to hold up and egg and let stand for 7 days. At the end of this, wash then cut in pieces 1 inch thick. Put fresh water changing twice a day until salt is soaked to taste (about 3 times).

At the end of this time, drain out of water. Put into kettle using grape leaves and a sprinkle of alum large as a walnut, layer after layer until all are used. Cover with water and 1 pint of good vinegar and let come to a boil, drain through into a strong ginger (2 tsp) tea and 2 gallons water. Let stand overnight. Next morning, take out of tea and let drain. Make syrup by combining top ingredients to 7 lbs. of cucumbers let syrup come to a boil and pour over them. Repeat 2 mornings. The third morning put all in kettle and boil for 20 minutes. Pack in jars. Pour hot syrup over them and seal.