1 pt. coarse salt to 1 gal. water
2 tsp. powdered alum to each gal. hot water
cucumbers
5 pt. red vinegar
6 c. sugar
3 tbsp. pickling spices
1/4 tsp. celery seed
2 pieces cinnamon bark (break in small pieces)

Stir salt in water until salt is dissolved; pour over cucumbers. Let stand for one week; drain well. Add alum; soak 24 hours in the alum water; drain well. Split cucumbers; let them drain. Wash churn; dry it.

Mix vinegar, sugar, pickling spices, celery seed and cinnamon bark and bring these ingredients to a boil. Pour over cucumbers. For 3 mornings, drain off this syrup; add 3 cups sugar. Heat; pour back over pickles. Then heat 3 mornings without sugar; pour back over pickles. On the last morning, add a few drops of green food coloring to the syrup.

Have cans clean and dry. To dry the cans in the oven, just turn the oven barely on. Pack pickles in jars; drain off the excess syrup that drains down in the jars back in the cooker. Bring syrup to boil; pour over pickles and seal while hot. Make sure to boil the can lids; dry them. Wipe off the top of the cans before putting the lids on.