Soak pickles overnight in salt and alum solution. Next morning, drain well, then heat to the boiling point in the following mixture.

3 cups water
1 cup vinegar
1/2 cup sugar

Combine 2 1/2 cups sugar with 1 cup white vinegar. Transfer pickles to hot sterilized jars. Add 1 teaspoon mustard seed or mixed pickling spices to jar.

Method 1: Pour boiling vinegar mixture over pickles to overflowing. Wipe rim of jar and seal. Turn jar upside down and leave for 24 hours.

Method 2: Fill jar leaving 1/4-inch headspace. Adjust two piece caps. Process in a boiling water batch for 10 minutes.

Store in a cool, dark place for up to 1 year.