2 gal. cucumbers (small, not sliced)
3 c. salt
3 heaping tbsp. alum
1 gal. vinegar
1 1/2 boxes pickling spices
7 1/2 lb. sugar

First Day: Wash cucumbers and pack in stone jar or in 2 (1 gallon) jars. Dissolve the salt in boiling water; add to cucumbers to cover. Let stand 24 hours.

Second Day: Pour off salt water. Dissolve alum in boiling water; add to cucumbers to cover. Let stand 24 hours.

Third Day: Pour off alum water. Cover cucumbers with boiling water. Let stand 24 hours.

Fourth Day: Pour off water. Mix vinegar with pickling spices; heat to boiling. Add to cucumbers to cover. Let stand 9 days.

Ninth Day: Pour off vinegar. Cut cucumbers into thin slices. Layer into large-mouth jar 1 layer cucumbers, then 1 layer sugar. Store in cool place. Does not need refrigeration or canning.