Thinly slice cucumbers. Make brine of salt and water.
Soak cucumbers for 4 days. Stir each day. On fourth day, take out of brine and rinse thoroughly.
Place in cold water. Add alum. Boil 10 minutes.
Drain. Put in fresh water again to which has been added ginger. Heat and then pour off.
Make syrup of vinegar, water and sugar. In cloth bag mix cloves, allspice and cinnamon stick. Sprinkle celery seed over pickles.
Boil half an hour in syrup.Servings: 4