Ingredients:

1 quart water	1 quart vinegar
2 TBSP alum	1 TSP green food coloring
1 peck (2 gallons) of unsliced small cucumbers or sliced large cucumbers
The Following For Syrup:
10 cups sugar	5 cups vinegar
1 TBSP celery seed	1 oz. stick cinnamon
1 TBSP mixed spices

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1. Soak cucumbers in clear water for 24 hours.

2. Make a brine of salt and water so that an egg floats.

3. Drain the pickles and pour the brine over the pickles. Let stand for 3 days.

4. Drain and fill with pure water and soak for 2 days.

5. Drain and cut up remaining pickles.

6. Mix the following for syrup:

sugar, vinegar, celery seed,stick cinnamon, mixed spices.

7. Put spices in a bag and boil for 5 minutes. Pour over the pickles.

8. Each day, for 4 days, re-boil the syrup mixture and pour over the pickles.

9. On the 4th day, put pickles in jars, boil the syrup mixture and pour over pickles. Seal the jars

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