16 lb. cucumbers
2 boxes plain salt
10 lb. sugar

Make brine with salt and water to cover. Add cucumbers. Cover and soak 7 days. Wash and slice cucumbers. Soak overnight in alum water (1/2 box alum in water to cover). Drain. Soak 6 hours or overnight in 5% vinegar. Drain. Layer cucumbers with sugar. Put spices in bag and place in cucumbers. Let set. Makes own juices. A few drops of green food color may add a green tint. Leave in crock or large jars until eaten.