16 lbs. cucumbers
1 gal. apple cider vinegar
10 lbs. sugar
1 box pickling spice
3 1/8 oz. or lg. box alum

BRINE:

1 c. salt
3 qts. water

Pour brine over pickles. Weight down. Let stand for 14 days. Do NOT slice. Keep covered with the salt water ALL 14 days. Keep foam skimmed off. After 14 days, wash and slice pickles. Cover with alum water = 1 1/2 gallons water mixed with box of alum. DO NOT HEAT. Pour off alum water. Add 1 gallon of vinegar. Let stand at least 6 hours. Pour off vinegar. Put a layer of pickles and layer of sugar in your crock. Add spices. The sugar melts and makes its own juice. Will keep without canning for years.