4 c. vinegar
2 tbsp. alum
3 tbsp. pickling spice
4 tbsp. salt

Wash cucumbers; place all you can fit into a wide mouth gallon jar. Add vinegar, alum, pickling spice and salt. Finish filling with tap water. Put lid on gallon jar and allow to set in a cool place for 2 months or longer.

Take cucumbers out of jar and discard pickling solution. Slice cucumbers and add 2 cups of sugar to each one quart jar of sliced pickles. Allow to stand overnight. Stir once in a while.

Put pickles in jar and seal.