Hog's Head Cheese

Wash your cucumbers thoroughly and pack into jars.

Make a solution of a proportion of 2 cups salt to a gallon of boiling water.

Pour over cucumbers and place a saucer over the top of each jar (do not seal tightly).

Let stand for 1 week.

On the eighth day, drain and wash cucumbers.

Cut them into small chunks, thin slices or spears.

Make a solution of one gallon hot tap water and 1 tablespoon powdered alum and pour over the pickles which you should put back into the cleaned gallon jar (do not pack tightly because the alum will make them swell).

Drain the water off the pickles for the next 3 mornings and make a fresh solution of alum and water to pour over the pickles.

Alum makes the pickles crunchy.

On the twelfth morning, drain all the water off the pickles.

Heat 6 cups white vinegar, 6 cups sugar and a mixture of 1 tablespoon pickling spice and 1 tablespoon celery seed; (put the spices and celery seed on a clean cloth and tie it so that the spices do not get into the vinegar).

Bring to a boiling point and pour over the pickles.