7 lb. cucumbers
1 gallon water, boil & cool
2 c. non-iodized salt

Wash cucumbers and stone jars. Then let stand in brine 4 days. Drain and cover with fresh water 3 consecutive days. Then wash and split regardless of size. Put in kettle and cover with: 8 green grape leaves 1 tsp. alum

Simmer 2 hours; do not boil. Drain liquid and discard. Place in stone jars and cover with syrup: 1 oz. whole allspice 3 lb. sugar

Heat together and let stand overnight.

Pour off liquid and reheat. Let stand overnight. Drain and pack in sterilized jars. Heat liquid and pour over pickles. Seal jars.