1 gallon sliced cucumbers, cut thin (use lg. cukes for this)
1 c. canning salt
1 gallon water
2 bell pepper
1 tbsp. alum (powdered)
1 tbsp. ginger
3 c. cider vinegar
5 c. sugar
2 or 3 tbsp. pickling spices (tied in a spice bag)

Dissolve salt in 1 gallon of water. Add sliced cucumbers and soak for 1 week. Stir every day. Then drain and wash cucumbers and grind with the 2 bell peppers. Soak the cucumbers and peppers in 1 gallon of water and the powder alum for 20 minutes. Drain again and wash the cucumbers and peppers and bring to a boil in just enough water to cover and add the 1 tablespoon ginger. Cook for 20 more minutes. Drain and wash. Put the vinegar, sugar and spice bag in a kettle and add the cucumbers and peppers and simmer for 30 minutes. Put in jars and seal. Makes about 6 pints.