Sm. to med. sized cucumbers
2 tbsp. salt
1/2 tbsp. mixed pickling spice
2 tsp. alum
2 c. vinegar

SYRUP:

1 1/2 c. white sugar
1 c. water, cold

Place cleaned cucumbers into clean quart jar. Mix next 4 ingredients. Pour over the cucumbers in jar. If jar isn't full, fill with water. Cover with lid. Set aside for 3 to 4 weeks. As you need them, open jars, pour off liquid, discard it. Rinse pickles and cut into desired shape. Return to jar. Mix the sugar and cold water, pour over pickles. Replace lid and let stand for 24 hours. They are then ready to eat.

NOTE: I know this sounds weird, but I can vouch for them. The recipe was in Michigan Framer last summer. I tried one quart, then made more! Delicious!