Begin with 2 gallons cucmbers, cut in thin slices. Cover with boiling water to which has been added 1 pint of salt. Let stand 5 days. Drain; cover with boiling water to which has been added 2 tablespoons alum; let stand overnight; drain well.

Make syrup of 2 quarts of vinegar and 8 pints of sugar. Heat well and pour over drained cucumbers; let stand 2 or 3 days. Drain syrup and add 1 tablespoon celery seed, 1 tablespoon mustard seed and 1 teaspoon tumeric. Heat well and pour over pickles; which have been placed in jars. Seal.