2 gallons of cucumbers cut into slices. 1 pint of salt put into
1 gallon of boiling water. Pour over the cucumbers and let stand a
week. Drain cucumbers, cover with more boiling water again and let
stand 24 hours. Drain and cover with more boiling water with a lump
of alum the size of a walnut, dissolved therein and let stand 24
hours, then drain.

Fix 2 1/2 quarts of vinegar, 8 pints of sugar, a handful of whole mixed spices; boil and pour over pickles while hot. Repeat this boiling for 3 mornings, boiling only the vinegar and sugar mixture, not the cucumbers. Pickles may be left unsealed if kept in a cool place.