7 lb. pickles, soaked 4 days in brine (1 ptsp. salt to 1 gal. water)
2 c. vinegar
grape leaves
2 tsp. alum
3 pt. vinegar
3 lb. sugar
1 oz. allspice (whole)
blade mace
tsp. celery seed and mustard seed

Soak in plain water 3 days. Then cut each pickle in 1/2; put in kettle and cover with cold water with 2 cups vinegar. Heat 2 hours with grape leaves and alum. Remove pickles and put in jar and heat vinegar, sugar, 1 oz. allspice whole, blade mace (celery seed and mustard seed). Heat vinegar 3 mornings. Fourth morning, can.