7 pounds cucumbers, 3 inches long or less. Place in a stone jar and cover with brine made of 1 pint salt to each gallon of water used. Use pickling salt. Let stand 4 days. Pour off brine and cover with clear water and let stand 3 days. Will get smelly, but ok. Wash well and split each one in 1/2 lengthwise regardless of size. Put in large kettle. Add 2 cups vinegar and enough cold water to cover. Add a handful of grape leaves or horseradish leaves and a rounding teaspoon of alum. Simmer 2 hours. Be sure and do not let boil, that makes them soft. Pour off liquid and put pickles back in the clean stone jar always keep the jar covered. Heat 6 cups vinegar and 6 cups sugar, 1 ounce whole allspice and 1/4 stick cinnamon. I break it up.

Let come to boil and pour over pickles. Let stand overnight. Next morning, pour off liquid and bring to boil, pour over pickles again. The 3rd day, pack pickles into glass jars and add vinegar mix boiling hot and seal. Do not use the spices, that makes them dark. I put an old plate over cucumbers in the stone jar to keep them under the brine. Be careful when lifting and draining stone jars. Heavy! Use green food coloring if no grape leaves available.