Large ripe (yellow) cucumbers
2 lb. brown sugar
1 pt. cider vinegar
2 tbsp. whole cloves
2 tbsp. stick cinnamon

Cut cucumbers in half lengthwise. If very large you may need to cut crosswise also. Cover with alum water (2 teaspoons alum to each quart of water). Heat gradually to boiling, then let stand until clear. Remove cucumber from water and chill in ice water.

Make a syrup by boiling 5 minutes the sugar, vinegar and spices (tied in muslin). Add cucumbers; cook 10 minutes. Put cucumbers in jars and pour syrup over them.