Make a brine of 2 cups canning salt to 1 gallon water. Boil and immediately pour over 75 cucumbers, 4 to 5 inches long or 2 gallons smaller ones. Let stand about 5 days. If weather is warm, skim daily. Drain and cut in chunks. For the next 3 mornings make a boiling hot solution of 1 gallon water and 1 tablespoon powdered alum and pour over pickles. make it fresh each time.

6 c. vinegar (apple cider)
1/3 c. pickling spice
5 c. sugar
1 tbsp. celery seed

Put spices and celery seed in bag. Pour over drained pickles. On the fifth morning, drain off this liquid and save and add 2 more cups sugar to this. Heat to boiling point and pour over pickles. On the sixth morning, drain liquid and add 1 cup sugar, heat to boiling. Pack pickles in hot sterlized jars and pour hot pickle mixture over them until jars are filled. Seal hot.