12 lb. cucumbers
10 lb. sugar
1 lg. box pickling spice
1 box powdered alum
1 gal. vinegar or enough to cover cucumbers

Slice cucumbers and soak in salt water for 14 days (enough salt to float an egg). Next, soak in fresh water overnight. Then soak in alum water 12 hours.

Rinse off, heat vinegar to boiling point and pour over cucumbers. Let stand 24 hours, then pour vinegar off. Place layer of cucumbers and then layer of sugar and spices until all is used up. Let a layer of sugar and spices be on top. Let stand 3 days, then pack cucumbers in jar. Do NOT put spices in with cucumbers in jar. Strain juice and pour over pickles.

When you put your cucumbers in brine, put a saucer or something on top to hold the cucumbers under the brine. Cover jar with cloth during the process.