Open Jar Sweet Pickles

Prepare two gallons cucumbers and slice into stone jar. Cover with one pint salt and one gallon boiling water. Cover jar with cloth. Let stand one week. Drain off brine, wash with cold water. Pour one gallon of boiling water over the pickles and let stand 24 hours. Drain off again. Mix a gallon of boiling water and powdered alum about the size of a walnut (a heaping tablespoon). Let stand 24 hours and pour off. Make syrup with the following ingredients:

2� pints vinegar
4 quarts sugar
1 ounce cinnamon sticks or bark
1 ounce whole allspice
1 tablespoon mustard seed

Bring to boil and pour over pickles. Drain syrup off after 24 hours and heat again to boiling and return to cover pickles. Repeat this process for four more mornings. Seal in glass jars.