4 lbs. ripe cucumbers

Peel, slice and remove seeds. Soak overnight in salted water. In morning, boil in water with 1 teaspoon alum until clear.

Make a syrup of 1 1/2 pints of vinegar, 4 cups sugar, 1/2 cup pickling spices in cloth bag. Put drained cucumbers in syrup and cook 3/4 hour. Bottle and seal while hot.