12 lb. cucumbers
14 tsp. alum
1 gallon apple cider vinegar
8 lb. sugar
1 sm. box pickling spice
4 c. salt (uniodized) to each gallon water

In a crock, make a brine of salt and water strong enough to float an egg in the shell. Stir until the salt is dissolved and put the washed, whole cucumbers in the crock for 14 days.

Drain the cucumbers and rinse the crock. Do not rinse the cucumbers. Soak them overnight in the crock. Rinse in clear water and cut into slices the next morning. Soak again for 6 hours in alum water, enough to cover cucumbers.

After 6 hours, remove the cucumbers from the crock and rinse crock again and then place the cucumbers back in the crock. Heat the gallon of vinegar to scalding point and pour over cucumbers, let stand for 24 hours. Pour vinegar off and empty crock again. Layer the cucumbers with sugar and spices alternately until all are used. Let stand for 1 week before packing in jars. Do not have to be sealed. Can be left in crock.