Soak 7 lbs of whole pickles in strong brine (1 cup salt and 5 cups of water) for 48 hours. Then soak them in fresh water for 48 hours. Cut them in chunks and simmer for 2 hours in weak vinegar (1 cup water and 1 cup vinegar) enough to cover and to which a piece of alum has been added. (I use white vinegar for all pickling.)
Drain. Place in jars and pour the following boiled syrup over pickles.
3 pints vinegar
3 lbs sugar
1 oz cloves, 1 oz cinnamon stick, and 1 oz celery seed (tied in a spice bag)
Reheat syrup for 4 mornings and each time cover the pickles with the boiling syrup. On the fourth morning, seal the jars after pouring the hot solution over the pickles.
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