Place 25 cucumbers in crock; pour brine (2 cups salt to 1 gallon water) over cucumbers and weight down. Stand for 14 days. Rinse cucumbers and chunk up. Cover with mixture of 2 tablespoons alum and enough water to cover. Weight down. Stand overnight. Rinse, dry off and replace in crock. Boil 1 quart vinegar, 1 teaspoon whole cloves, 25 sticks whole cinnamon and 2 quarts sugar, pour over cucumbers and weight down. Every morning for 4 days, pour off syrup, add 1 cup sugar, bring to boil and pour back over pickles. Fifth day, drain syrup off, add decent amount of pickles to boiling syrup. As pickles heat, pack in jars and fill to bottom of lip with syrup and seal.