On day 1, cover whole cucumbers with a salt brine strong enough to float an egg—generally 10 ounces of salt per gallon of water.
On day 2, drawn the cucumbers and cover again with boiling water.
On day 3, drawin and cut cucumbers into chunks. Cover again with boiling water, and add the alum and piece of horseradish root.
On day 4, cover again with boiling water.
On day 5, boil a syrup out of the day's ingredients, placing the celery seed and cloves in a tied cheesecloth bag. Pour this syrup over the cut cucumbers.
On day 6, drain the syrup and boil it. Pour this back over the cucumber chunks.
Repeat this process on day 7 and 8.
On day 9, make additional syrup with sugar and vinegar. Drain the syrup from the cucumber chunks and add this to the same pot, heating fully.
Sterilize jars and ladle in the cucumber chunks. Cover with the hot syrup to within 1/4" of top of jar, and seal.
Notes
KCAT is the Kemptville College of Agricultural Technology. One year, the Food Sciences department tested countless recipes for 9-day pickles and this was judged to be the best.