Instructions: Add salt to boiling water and pour over pickles. Let stand 1 week. Stir once every day. Drain; then cover with boiling water. Let stand 24 hours.

Then drain and cover with fresh boiling water to which alum has been added. Let stand 24 hours and drain.

Juice:
Mix juice ingredients, bring to boil and pour over pickles. For 3 mornings, drain juice, reheat to boiling and pour over pickles. The 4th morning, heat juice and pickles to simmering (do not boil). Pack loosely in jars and seal.

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