74 cucumbers 4 or 5 inches long (or 2 gals. sm. ones)
2 c. salt to 1 gal. water
1 tbsp. powdered alum to 1 gal. water
6 c. vinegar
1/3 c. pickling spice
1 tbsp. celery seed
3 c. sugar

Make brine of 2 cups salt to 1 gallon water. Boil and pour boiling water over cucumbers. Let stand 1 week in hot weather. Skim daily. Drain and cut into chunks. The next 3 mornings make a boiling hot solution of 1 gallon water and 1 tablespoon alum and pour over pickles (fresh hot bath for 3 mornings). The 4th morning, drain from alum water and heat. Make mixture of 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice, and 1 tablespoon celery seed; pour over pickles. The 5th morning, drain this liquid off and add 2 cups sugar; heat again to boiling point and pour over pickles. The 6th morning, drain liquid off and add 1 cup sugar; heat. Pack pickles into jars; finish filling jars with liquid and seal at once.