Virginia Chunk Sweet Pickles

Make brine of a proportion of 2 cups salt to one gallon water. Boil and pour over cucumbers, boiling hot.

Let stand one week. In weather, skim daily. and cut in chunks.

For the mornings, a boiling hot solution of one gallon water and one tablespoon powdered alum and over the pickles.

On the fourth morning, drain the alum heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling and 1 tablespoon celery seed to boiling point and pour the pickles.

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

On the sixth morning, drain liquid again and save; add one more cup sugar and pickles in sterilized canning jars and pour the liquid until the jars are filled; seal while hot.