Small - medium cucumbers; enough to make 1 gallon. Leave whole until taken out of vinegar. Wash and pack cucumbers in a gallon jar or crock. Add 1 cup salt and fill with boiling water to cover cucumbers. Let stand for 3 days, unsealed. Drain off water and rinse salt from bottom of crock. Add 3 ounces of powdered alum and fill with boiling water to cover cucumbers. Let stand 3 days, covered with a dish cloth. Drain off alum solution and add boiling vinegar to cover cucumbers. Let stand 3 days - be sure vinegar covers cucumbers at all times. Take cucumbers out of vinegar and slice them thin.

Place in pan to mix cucumbers and sugar. Use 5 pounds of sugar to 1 gallon of sliced cucumbers. Alternate layers of cucumbers and sugar and let stand for 6 hours, stirring occasionally. Pack in clean, sterile jars and seal. Do not use leftover vinegar to pack. No need to process after sealing. This should make a very good pickle for you.