1 gal. medium whole cucumbers
4 c. vinegar
4 tbsp. alum
4 tbsp. salt
4 tbsp. pickling spice
6 c. sugar

Wash whole cucumbers and pack tightly in wide-mouth gallon jar (glass). Combine vinegar, alum, salt and pickling spice. Pour this solution over cucumbers in jar. Put lid on tight and set in a cool place for 2 weeks or more or can leave until a few weeks before Christmas.

Turn jar upside-down every few days so brine will cover pickles. When ready to use, pour off brine. Take out cucumbers and rinse off. Rinse out jar. Now slice or cube the cucumbers and put back into jar. Add 6 cups sugar. Mix by turning or shaking the jar, so sugar will dissolve. Put lid on tight. Let set overnight. Can be used as soon as you desire. Use right from the jar, no canning to do. Can let set on counter or cabinet top or put in the refrigerator for cooler, crisp pickle taste. Yummy!