Whole cucumbers well scrubbed, enough to pack a gallon sized glass jar
4 tbsp. salt
8 tbsp. pickling spice
4 tbsp. powdered alum
4 c. white vinegar

Pack the washed cucumbers into jar. Mix remaining ingredients and pour over the cucumbers; finish filling the jar with water. Place lid on jar and shake to mix well. Place on a shelf in a cool place and allow to set until November or early December.

When ready to use open jar and drain. Wash pickles off and scrub out jar. Slice pickles up ready to put back in the jar. Using 8 cups of sugar, alternate layers of pickles and sugar. Then add 8 tablespoons of water. Shake until sugar dissolves. Keep jar in refrigerator until pickles are all gone. Ready to eat after sitting overnight in sugar/water mixture.