To pickle two gallons of small cucumbers or 75, 4 to 5 inch long cucumbers, make a brine using 2 cups salt to 1 gallon of water. Bring brine to a boil and pour over cucumbers boiling hot. Let cucumbers soak in this brine for 1 week. Weight down with plate. Skim brine daily.

After 1 week, drain off brine and cut cucumbers into chunks. For the next 3 mornings, make a boiling hot solution of 1 gallon water and 1 tablespoon powdered alum and pour over pickles. Make this fresh hot bath for 3 mornings.

On the 4th morning, heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spices, 1 tablespoon celery seed to the boiling point and pour over pickles.

On the 5th morning, drain this liquid off and to it add 2 cups more sugar. Heat the same liquid again to boiling point and pour over pickles.

On the 6th morning, drain liquid and to it add 1 cup sugar. Heat it to boiling point. Pack the pickles into sterilized jars and pour hot liquid over and seal while hot.