50-60 dill size pieces

Put in brine (2 cups pickling salt to gallon of water). Be sure to weight so none float to top. Let stand 1 week. Remove from brine and cover with boiling water. Let stand 24 hours. Drain. Add 1 tablespoon alum and 3 pieces of horseradish root. Cover with boiling water; let stand 24 hours. Drain. Cover again with boiling water. Let stand and drain. Take out horseradish.

SYRUP:

12 lb. sugar
1/2 gallon vinegar (cider)
3/4 oz. celery seed
1 oz. whole cloves
1/2 oz. stick cinnamon

Heat and pour over pickles every day for 5 days. Add only about half the sugar the first day and gradually add the balance as you reheat and pour over. On 5th day, pack in jars and pour syrup over and seal (hot sterilized jars).

NOTE: Put in brine whole, then cut in chunks before proceeding.