Vingina Chunk Pickles

Make brine of salt and water; boil and pour over cucumbers, boiling hot.

Let stand one week.

In hot weather, skim daily. Drain and cut in chunks.

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.

On the 4th morning, drain and discard alum water.

Heat vinegar, 5 cups sugar, pickling spice and celery seed to boiling point and pour over the pickles.

On the 5th morning, drain this liquid off and add 2 cups more sugar; heat again to boiling point and pour over the pickles.

On the 6th morning, drain liquid; add 1 cup sugar.

Heat and pack the pickles in jar and seal.