Sm. cukes
1/2 c. salt
1/4 c. vinegar
2 qt. water
1 tbsp. powdered alum
1 stick cinnamon
1 1/2 tsp. whole cloves
1 1/2 tsp. pickling spices
3 c. vinegar
6 c. sugar

1. Wash and dry cukes. Put in stone jar. Combine 1/2 cup salt, 1/4 cup vinegar and water. Bring to boil. Cool; pour over cukes. Cover with dinner plate. Let stand for 2 weeks. Keep in a cool place.

2. Drain, discarding brine. Cut cukes in 1 inch pieces. Add alum and cover with cold water. Let stand for 24 hours. Drain and rinse well.

3. Tie spices in a bag. Add remaining ingredients and bring to a boil. Pour over cukes. Let stand 24 hours.

4. Drain and reheat syrup to boiling. Pour over and let stand for 24 hours. Repeat this step 3 times.

5. Pack in jars. Remove spice bag. Bring syrup to boil and pour over pickles. Process 10 minutes in hot water bath.