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2 gal. cucumbers, cut
1 gal. water
1 pt. salt

Boil water and salt then pour over cucumbers. Let stand for 1 week, then pour off water. It is best to keep cucumbers pressed down; otherwise the top ones will become soft and they might smell like they are spoiled, but they ain't

8th day: Add 1 gallon of fresh boiling water. Let stand for 24 hours.

9th day: Pour off water. Add 1 gallon boiling water with a lump of alum (size of a walnut. Let stand 24 hours.

10th day: Pour off alum water. Rinse with tap water. Cover cucumbers with apple vinegar and let stand 2 days.

12th day: Pour off vinegar. Place cucumbers in container for storage (they do not have to be sealed).

13th day: Cover each layer of cucumbers with sugar. Sprinkle in spices lightly. A pod or two of small hot peppers add zest. It will take at least 4 pounds of sugar, may be more. As the cucumbers soak up sugar, add more until they are covered with juice. If desired, the pickles can be transferred to smaller containers.

14th day: They should be chilled before serving.

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