75 cucumbers, 4 or 5 inches long or 2 gal. sm. ones
Salt (use salt that is especially for canning)

Melt brine of a proportion of 2 cups salt to 1 gallon water; boil and pour over cucumbers. Weight down to keep under brine. Let stand 1 week. In hot weather, skim daily. Drain and cut in chunks.

The next 3 mornings make a boiling hot solution of 1 gallon water and 1 tablespoon powdered alum and pour over the drained pickles. On the 4th morning, drain and discard alum water. Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling and pour over the pickles.

On the 5th morning drain in pan, add 2 cups sugar. Boil and pour over the pickles.

On the 6th morning, drain in pan; add 1 cup sugar. Heat. Pack the pickles into sterilized jars and fill to within 1/2 inch of top of jar with boiling liquid. Seal at once.