4 qts. cucumbers
1 c. pickling salt
2 qts. boiling water
6 c. white vinegar
8 c. white sugar

Tie in a cheesecloth bag: 2 tbsp. whole allspice 2 1/2 sticks cinnamon

Cut cucumbers into large slices and place in a crock. Sprinkle with salt and cover with boiling water. Let stand in cool place for 3 days.

Drain brine, bring to a boil, pour back over cucumber slices and let stand for three more days. Drain brine again and discard. Rinse in cool water and pat dry.

Dissolve one tablespoon powdered alum in one gallon boiling water and pour over cucumbers. Let stand for 6 hours. Drain and discard.

Make syrup of vinegar and water, add spice bag, and bring to a boil. Pour over pickles. Boil syrup each day for 3 days (this includes first day). Leave spice bag in syrup when boiling.

Place pickles in a large crock or jar. Need not be refrigerated. Leave spice bag in crock all winter.