Begin with 2 gallons sliced cucumbers. Cover with boiling water to which has been added 1 pint of pickling salt. Let stand 5 days.

Drain and cover with clear boiling water and let stand 24 hours.

Drain and cover with boiling water to which has been added 2 tbsp. alum and let stand 24 hours.

Drain and cover with 2 quarts vinegar, 8 pints sugar. Let this come to a boil. Let stand 2 or 3 days over cucumbers.

Drain the sugar and vinegar and add:

1 tsp. celery seed
1 tsp. mustard seed
1 tsp. tumeric
4 tbsp. pickling spice
5 drops green food coloring

Bring to a hard boil for 5 minutes. Put sliced cucumbers in Pint jars and then pour in jar and seal.