Vingina Chunk Pickles - cooking recipe

Ingredients

2 gal. whole cucumbers
2 c. salt
1 gal. water
1 Tbsp. powdered alum
6 c. vinegar
8 c. sugar
1/3 c. pickling spice
1 Tbsp. celery seed

Preparation

Make brine of salt and water; boil and pour over cucumbers, boiling hot.
Let stand one week.
In hot weather, skim daily. Drain and cut in chunks.
For the next 3 mornings, make a boiling hot solution of 1 gallon water and 1 tablespoon powdered alum and pour over the pickles; make this fresh hot bath for 3 mornings.
On the 4th morning, drain and discard alum water.
Heat vinegar, 5 cups sugar, pickling spice and celery seed to boiling point and pour over the pickles.
On the 5th morning, drain this liquid off and add 2 cups more sugar; heat again to boiling point and pour over the pickles.
On the 6th morning, drain liquid; add 1 cup sugar.
Heat and pack the pickles in jar and seal.