• 1 gal. cucumbers
• 1 gal. cold water
• 1 c. salt
• 1 Tbsp. alum

Syrup:

• 1 pt. vinegar
• 1 pt. water
• 6 c. sugar
• 1 stick cinnamon
• 1 Tbsp. whole allspice
• 1 Tbsp. celery seed
• 1 Tbsp. whole cloves

1. Slice thin pickles.
2. Make brine of water and salt.
3. Let stand 3 to 4 days.
4. Drain; wash pickles 4 or 5 times in cold water. Be sure to wash off all salt or they won't be crisp.
5. Take alum and enough water to cover and boil for 10 minutes.
6. Drain.
7. Make syrup.
8. Put spices in a bag.
9. Boil pickles, syrup and spice bag until pickles are transparent in color.
10. Put in jars and seal.