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1
Wash and scrub cucumbers.
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2
Slice enough to make 2 gallons of cucumbers.
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3
Put in crock jar.
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4
Cover with brine (dissolve salt in 1 gallon water).
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5
I put salt in a little hot water and dissolve and finish with cold water until it makes 1 gallon.
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6
Pour over cucumbers and let stand for 7 days.
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7
If scum forms while in brine, remove with spoon.
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8
On eighth day, remove cucumbers from brine and cover cucumbers with 1 gallon of boiling water to which alum has been added.
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9
Drain and repeat this alum solution for 3 more days (4 days in all).
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10
On twelfth day, drain off the alum water and prepare 6 cups sugar and vinegar.
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11
Heat and pour over cucumbers. On the thirteenth day, drain and save the liquid.
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12
To this liquid add 2 cups sugar.
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13
Heat and pour over the cucumbers.
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14
On the fourteenth day, drain and save the liquid and add 1 cup sugar and pickling spice.
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15
Simmer until spices are as strong as you desire. Add celery seed.
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16
While vinegar and sugar mixture are simmering, pack cucumbers in sterilized jars.
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17
Remove bag of pickling spice. Pour vinegar mixture over cucumbers and seal.
