1 gallon cucumbers, cut in quarters
3/4 c. salt

Combine cucumbers and salt. Cover with boiling water, let stand overnight. Next day pour off liquid and add 1 pint vinegar, 3 pints water, 1 tablespoon powdered alum and 1 tablespoon tumeric, to the cucumbers. Simmer 1 hour, then pour off the liquid. Make a syrup of 1 pint vinegar, 1 pint water, 1 dill sprig or 2 tablespoons of dill seed. Pour over cucumbers, bring to boil and can in hot jars.