4 lb. pickles, cut in chunks 1/4 inch thick
1/3 c. canning pickling salt
1 qt. white vinegar
1 c. sugar
1 tbsp. mustard seed
1 tbsp. powdered alum
2 tbsp. minced pickle spices

Place pickles in jar. Dissolve salt in boiling water; pour over pickle chunks. Let stand overnight. Drain. Mix rest of ingredients and boil; cover pickle chunks. Each day drain off vinegar mixture; save and add 1 cup sugar. Bring to a boil, pour back over pickles. Do this for 5 days. Just let stand on counter top until preparation is complete. Place in gallon jar, refrigerate. Can be used after 2 months.