Measure the amount of water it takes to cover 16 pounds of pickles in a 5 gallon container. Pour water into another container and place raw egg on the bottom. Slowly stir in enough pickling salt to make the egg float to the top. It takes the egg a while to go up, so go slowly.) Cover the whole cucumbers with the brine water.
Let stand 14 days. Rinse well. (A scum will form on the top of the cucumbers over the 14 day period. Keep it skimmed off each day. They haven't gone bad.
Cut the cucumbers in 1/4 inch slices and again soak in water that has 1 (3 oz.) box granulated alum dissolved in it. Let stand 24 hours.
Rinse well and then pour 1 gallon cider vinegar over the top of the slices. Let soak 6 hours. Discard the vinegar.
Alternate layers of sliced cucumbers and 10 pounds of sugar, ending with the sugar. In the middle, place a 1 1/2 oz. package of pickling spices tied up in a cheesecloth bag.
There won't be syrup over the top right away, but there will be in 3 or 4 days. Put in quart or gallon jars. You don't have to seal them. They keep indefinitely.