Vingina Chunk Pickles

Directions

1. 1
   Make brine of salt and water; boil and pour over cucumbers, boiling hot.
2. 2
   Let stand one week.
3. 3
   In hot weather, skim daily. Drain and cut in chunks.
4. 4
   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.
5. 5
   On the 4th morning, drain and discard alum water.
6. 6
   Heat vinegar, 5 cups sugar, pickling spice and celery seed to boiling point and pour over the pickles.
7. 7
   On the 5th morning, drain this liquid off and add 2 cups more sugar; heat again to boiling point and pour over the pickles.
8. 8
   On the 6th morning, drain liquid; add 1 cup sugar.
9. 9
   Heat and pack the pickles in jar and seal.