8 c. water
1 tsp. salt
1/2 tsp. lump alum
10 c. 3/4 inch pieces cucumbers, seeds removed
3 c. sugar
1 1/2 c. white vinegar (5-6% acidity)
1 tbsp. plus 1 tsp. whole mixed pickling spices
4 sm. onions, sliced (about 2 c.)

Mix water, salt and alum; add cucumbers and let stand at least 8 hours. Drain cucumbers thoroughly. Heat sugar, vinegar and pickling spices to boiling in Dutch oven. Stir in cucumbers and onions. Heat to boiling; reduce heat. Simmer uncovered until cucumbers are clear, about 5 minutes.

Immediately pack into hot jars, leaving 1/4 inch headspace. Wipe off rim of jars. Seal and process in boiling water bath 10 minutes. Yields: about 3 pints pickles. Good for large, over ripe cucumbers.