7 lb. ripe cucumber (peeled and seeded)
3 1/2 lb. sugar (7 c.)
1/2 tsp. oil of cinnamon
1/2 tsp. oil of cloves
1 pt. white vinegar

Cover cucumbers with cold water, 2 teaspoons salt and 1/2 teaspoon alum, cook until tender. Do not overcook. Mix syrup and boil 7 minutes.

Pour over drained cucumbers and let stand overnight. Repeat for 3 days. On fourth day, boil all together and pack in jars. Very good.