16 lb. cucumbers
2 gallon vinegar

Fill 5 gallon plastic bucket 3/4 full of 10 pounds sugar. Add water and enough plain salt to float an egg.

1 box pickle spice
2 pkg. Mrs. Wage's alum (1.9oz)

Wash and place whole cucumbers in salt water for 14 days. Drain and slice cucumbers. Put cucumbers in alum water and soak overnight. Stir around and drain. Cover with vinegar and soak 6 hours. Drain.

Layer cucumbers in a bucket 3 to 4 inches deep. Pour sugar over layer. Make another layer of cucumbers, pour sugar over them. Continue making layers and pouring sugar. Place pickle spice in cloth about half way. Continue until all is used. Cover with lid.

Put in a cool, dry place. After the sugar turns to juice, pickles may be used as needed. Re-cover bucket with lid each time after removing pickles.