2 gal. cucumbers cut 1/2 inch thick
1 pt. salt
1 gal. boiling water
Lump of alum, egg size

SYRUP:

4 qts. sugar, 7 lbs.
2 oz. celery
2 qts. vinegar
1 oz. pickling spice

Mix salt in boiling water. Cool, pour over cucumbers and let stand 7 days. Pour off water, pour 1 gallon. Clear boiling water over cucumbers and let stand 24 hours. Pour off water. Put alum in 1 gallon of boiling water pour over cucumbers, let stand 48 hours.

Pour alum water off and pickles are ready for syrup. Mix spices, sugar and vinegar together, bring to boil and pour over pickles. Let stand 24 hours. Pour off and bring to boil and pour over pickles again. The third day heat the syrup and pour over pickles after they have been put in jars.