Virginia Pickles - cooking recipe

Ingredients

75 cucumbers (4 to 5-inches long) or 2 gal. small ones
2 c. salt
3 Tbsp. alum
6 c. vinegar
6 c. sugar
1/3 c. pickling spice
1 Tbsp. celery seed

Preparation

Make a brine of a proportion of 2 cups salt to one gallon water; boil and pour over cucumbers boiling hot.
Let stand one week.
In hot weather, skim daily.
Drain and cut in chunks or slice.
For the next 3 mornings, make a boiling hot solution of one tablespoon powdered alum and one gallon water and pour over the pickles.
Each morning drain the pickles and make the solution fresh.