Two Week Sweet Pickles - cooking recipe

Ingredients

75 cucumbers
1 gallon water
1 pint salt
1 tablespoon alum, powdered
1 gallon water, boiling
1 gallon water
6 cups sugar
3 pints vinegar
1/2 teaspoon allspice, whole
1/2 teaspoon clove, whole
1 tablespoon mustard seeds
1 cinnamon stick
2 tablespoons celery seeds
3 cups sugar

Preparation

Take 75 medium sized cukes to a gallon of water.
Add 1 pint salt (kosher).
Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on).
Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water.
Let stand 24 hours.
Pour off and put on 1 gallon clean boiling water.
Let stand 24 hours.
Take out and split and put in 6 cups sugar, 3 pints vinegar, and whole allspice, cinnamon bark, and celery seed, or cinnamon, mustard, allspice and cloves.
Pour this on boiling hot; let stand 24 hours.
Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles).
Boil 3 mornings straight without sugar.
Pack in jars the last morning, pour boiling syrup over and seal.