8 or so cucumbers
2 c. cider vinegar
4 c. water
2 tsp. alum
4 c. sugar
2 c. white vinegar
1 tbsp. mixed pickling spice

Cover whole cucumbers with salt brine using 1/2 cup salt to 1 quart water. Let stand 3 days then drain. Cover with cold water. Do this for 3 days. Cut in chunks. Combine 2 cups cider vinegar, 4 cups water and 2 teaspoons alum. Bring to a boil and pour over cucumbers. Let stand 2 days then drain. Combine 2 cups white vinegar, 4 cups sugar, 1 teaspoon mixed pickling spices. Today's spices don't have as much red pepper so I add a little ground red pepper. Heat to boiling and pour over pickles. Let stand 1 day. Drain syrup and bring to a boil and pour over pickles. Do this 4 times and can or store in crock.