2 2/3 c. salt
1 1/2 gal. water

Wash and cut pickles. Put in brine for 7 days. Stir and skim off top. Let stand. 8th day drain and cover with boiling water. 9th day cover with boiling water. Add 2 ounces of alum. 10th day drain, then pour boiling water and add syrup. 11th day drain syrup and add 2 cups sugar. 12th day repeat. Add 2 cups sugar. 13th day repeat process and put in sterilized jars and seal.

SYRUP:

2 qt. vinegar
3/4 qt. water
2 c. sugar
1 tbsp. whole celery seed
2 tbsp. mixed spices
1 tbsp. whole allspice
1 box stick cinnamon