Wash and cut cucumbers size you want - put into large crock jar. (Leave whole if small.) Boil 1 gallon water with 1 cup canning salt (not iodized). Pour as much as it takes to cover cucumbers and let stand until next day.

SECOND DAY:

Pour this brine off into pan and bring to boil again. Pour back over cucumbers.

THIRD DAY:

Repeat second day.

FOURTH DAY:

Drain off the brine and throw away. Boil clear water and pour over cucumbers.

FIFTH DAY:

Drain and throw clear water away. Boil 1 gallon water with 2 tablespoons powdered alum. Pour over cucumbers.

SIXTH DAY:

Drain and throw away alum water. Boil 1 cup vinegar to 1 1/2 cups sugar and 2 tablespoons pickling spices. (Put spices in cloth bag and throw away after boiling in vinegar and sugar solution). Pour vinegar and sugar solution over cucumbers.

SEVENTH DAY:

Pour off vinegar and sugar solution. Heat and pour back over cucumbers.

EIGHTH DAY:

Repeat seventh day.

NINTH DAY:

Pack cucumbers in jars and pour this solution boiling hot over cucumbers and seal.