Into a clean stone jar put 1 gallon sliced cucumbers. Dissolve 1 cup salt in 1/2 gallon of cold water and pour over pickles and let stand 24 hours. On the second day, drain and pour 1/2 gallon boiling water over pickles and let stand 24 hours.

On the third day, drain and pour 1/2 gallon boiling water with 3/4 tablespoon powdered alum over the pickles and let stand 24 hours. On the fourth day, drain again. Cover with boiling water and let stand 24 hours.

For the pickling mixture combine: 2 1/2 c. sugar Pickling spices to taste (cinnamon bark, mixed pickling spices, celery seeds)

Tie spices in a cloth. Put in sugar and vinegar and bring to a boil. Then pour over the drained cucumbers. Drain off for 3 mornings. Repeat and add 1/2 cup sugar each morning as you heat pickling mixture. With last heating, pack pickles into jar and pour boiling mixture over them, then seal.