For each 1/2 gallon jar (clean and dry), add: 2 tbsp. pickling salt 2 tsp. alum

Fill jar with small cucumbers (washed). Pack tight. Finish filling jar with water. Seal. DO NOT HEAT. Let stand at least 3 weeks before using. Will keep for years.

When ready to use, drain and throw the liquid away. Wash the pickles good and slice in chunks into a bowl--NOT METAL.

Sprinkle with 1 1/2 cups sugar. Stir occasionally. When sugar is dissolved, pickles are ready to eat.