Wash, stick ends of each cucumber and place in crock with salt water for 1 week. Stir and skim after 1 week. Drain salt water and cover with boiling water for 24 hours. Drain boiling water. Cover with alum cold water and leave 24 hours. (Use 1/2 box alum for smaller amount of cucumbers.) Drain and cover with boiling water for 24 hours. Drain, slice or dice each cucumber.

SYRUP:

1 qt. vinegar
8 c. sugar
2 tbsp. salt
2 tbsp. pickling spice