16 lbs. whole cucumbers
1 box pickling spice
1 gallon vinegar
10 lbs. sugar
6 oz. powdered alum
Plain salt (enough to make salt water to float an egg)

Soak whole cucumbers weighted down in brine water for 14 days. Soaking is done either in enameled pan or crock. A dinner plate laid on the cucumbers will keep them under the water.

Wash then slice and soak overnight in alum water. Rinse and soak for 6 hours in vinegar. Pour off vinegar. Add sugar and spice to cucumbers. The sugar will make plenty of syrup to cover the pickles. This is a cold pickle and may be stored in stone jar until used. The pickles are never to be heated. Sealing is unnecessary. Vinegar may be kept and re-used.