3 qts. lg. cucumbers, sliced crosswise
1 qt. vinegar
1 c. sugar
1/2 tsp. black or white pepper (optional)
1 tsp. mustard seed
1 tbsp. celery seed
1/4 tsp. alum
3/4 tsp. turmeric
2 lg. onions, sliced (optional)
2 lg. sweet green peppers, sliced (optional)

Soak sliced cucumbers overnight in a brine made of water and pickling salt. It should be salty enough to make the cucumbers hold their shape. Drain.

In an enamel pan mix vinegar, spices, onions and peppers (if used) and cucumber slices. Bring to boil, pack in jars and seal.