4 tbsp salt
6 tbsp pickling spice
4 tbsp alum
4 c. vinegar

Fill a one gallon glass jar with small to medium cucumbers which have been thoroughly washed. Add all the preceding ingredients and finish filling the jar with water. Put lid on and shake well, let stand in cool place till December, (standing longer will not affect quality). Open jar; drain and wash pickles. Cut into bite size chunks and put back into jar. Dissolve 7 cups of sugar in a quart of water and pour over cucumbers. If necessary, add more water to cover pickles; let stand for 2 weeks in the refrigerator.