12 lbs. cucumbers, med. size
1 gal. vinegar
8 lbs. sugar
1 box mixed pickling spices
14 tsp. alum

Make a brine strong enough to hold up an egg, then soak cucumbers 2 weeks, "hold" take out of brine. Soak overnight in cold water. Take out of water, slice 1/4 inches. Soak in alum water 6 hours. Take out of alum water, heat vinegar at scalding point; pour over cucumbers. Let stand 24 hours. Take out of vinegar and put layer of cucumbers, layer of sugar, spices until 8 pounds of sugar is used. Let stand 3 days then put in jars. These pickles will stay crisp for 5 years. You can use gallon jars and they do not have to be sealed. Just use stone jar with cloth tied over it if you like, like Mom used to do.