2 gallons sliced cucumbers
2 c. salt
1 gallon boiling water
1 tbsp. alum
5 pt. boiling vinegar
6 c. sugar
1/2 oz. celery seed
1 oz. cinnamon stick
3 c. sugar
Sterilized jars

Into sterilized stone jar, put 2 gallons of cucumbers, washed and sliced lengthwise. Regardless of size, they must be sliced or they will shrivel. Dissolve 2 cups salt in 1 gallon boiling water and pour, while hot, over pickles. Cover and weight down the pickles and let stand 1 week.

On the eighth day, drain, then pour 1 gallon boiling water over pickles; let them stand 24 hours.

On the 9th day, drain. Pour 1 gallon of boiling water with 1 tablespoons powdered alum over the pickles; let stand 24 hours.

On the following day (10th day), drain again and pour 1 gallon boiling water over them. Let stand 24 hours, then drain.

For the pickling mixture, combine 5 pints vinegar, boiling hot, with 6 cups sugar, the celery seed, cinnamon stick; pour this over the pickles. Drain off for 3 mornings; reheat it and add 1 cup sugar each morning. With the third and last heating, pack the pickles into sterilized jars, pour the heated liquid over the pickles and seal. VERY GOOD.