Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Cucumbers, Sliced |
| 1 cup | Salt |
| 1 gallon | Ater |
| 1 teaspoon | Alum |
| 1 tablespoon | Powdered Ginger |
| 2 cups | Water |
| 6 cups | Sugar |
| 1 quart | Vinegar |
| 1 tablespoon | Cinnamon Sticks, Broken |
| 1 tablespoon | Whole Celery Seed |
| 1 tablespoon | Whole All Spice |
| 1 tablespoon | Whole Cloves |
Place the washed and sliced cucumbers in a brine made of the salt and gallon of water. Let stand in the brine for 8 days. Drain. Boil cucumbers in enough water to cover the cucumbers and the alum. Drain again. Mix the 2 cups of water, sugar and vinegar. Place broken cinnamon sticks, all spice, cloves and celery seed in a cloth sack.
Place sack in vinegar mixture. Bring to a boil with occasional stirring. Drop in cucumbers and boil until clea, transparent and tender. Pack into hot quart jars. Fill jars to top with syrup and seal.