7 lbs. cucumbers, cut in chunks
2 c. pickling lime
2 gal. water
2 qts. vinegar
4 1/2 lbs. sugar
1 tbsp. salt
1/2 box mixed pickling spices
2 tsp. alum

Soak cucumbers overnight (or 24 hours) in lime and water. Rinse thoroughly, cover with clear water; add alum. Soak for 3 hours. Remove, drain, cover with cold mixture of vinegar, salt and spice bag. Let stand overnight; then cook slowly 35 minutes and seal in sterilized jars.