2 gal. cucumbers, med. sized
3 c. salt (canning type)
1 gal. vinegar
1 box alum
1 box pickling spices
7 lbs. sugar

1ST DAY: Dissolve salt in 1 gallon boiling water. Pour over cucumbers and let stand overnight.

2ND DAY: Pour off salt water. Add 1 gallon boiling water mixed with alum. Let stand overnight.

3RD DAY: Pour off alum water. Add 1 gallon clear boiling water. Let stand 24 hours.

4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag. Boil 15 minutes and pour over drained cucumbers. Let stand 9 days moving spice bag around each day.

13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used. Let stand overnight.

14TH DAY: Can. (Sugar will pull juice out of cucumbers and make a syrup.)

Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars. I store these in refrigerator.