Instructions: Place the washed and sliced cucumbers in a brine made of the salt and gallon of water. Let stand in the brine for 8 days.

Drain. Boil cucumbers in enough water to cover the cucumbers with the alum. Drain again.

Mix the 2 cups of water, sugar and vinegar. Place broken cinnamon sticks, all spice, cloves and celery seed in a cloth sack. Place sack in vinegar mixture. Bring to a boil with occasional stirring.

Drop in cucumbers and boil until clear, transparent and tender. Pack into hot quart jars. Fill jars to top with syrup and seal.

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