1 gal. cucumbers (dill size, cut in quarters, remove seeds)
1 c. salt
1 gal. boiling water

Put in crock. Pour boiling water over them, let stand 1 week. Stir every day, at end of week; drain. Cover with boiling water. Put in alum size of walnut. Let stand 1 day, then drain. Boil and pour over while hot: 3 c. sugar 3 tbsp. mixed spices

Drain each day and reheat. Pour back for 4 days. May be kept in crocks or sealed in jars.