Miss Birdie'S Pickles - cooking recipe

Ingredients

3 dozen 6-inch long cucumbers
1 gal. cold water
1 pt. kosher salt
alum, size of walnut
horseradish, size of golf ball
2 qt. vinegar
10 lb. sugar
2 Tbsp. whole cloves
2 sticks cinnamon
2 tsp. celery seed

Preparation

Put cucumbers in refrigerator hydrator with gallon of cold water and salt.
Let sit one week.
Cut board to fit hydrator to hold pickles down.
Pour off water, cover with boiling water and let stand overnight; drain.
Cut in slices.
Cover with boiling water, alum and horseradish.
Let stand overnight; drain.
Cover with boiling water and same horseradish root.
Let stand overnight again.
Bring to boil remaining ingredients and pour over pickles. Repeat for 5 mornings.
On 5th morning put in heated jars and fill with boiling liquid, then seal.