1/2 gallon water
1 cup Kosher or canning salt
1 gallon cucumbers, sliced
1/2 gallon water
1 tablespoon powdered alum (optional)
1/2 gallon water
1 tablespoon powdered ginger
1 quart vinegar
6 cups sugar
1 tablespoon celery seed
1 teaspoon ground cloves
1 teaspoon powdered cinnamon

Scrub cucumbers. Discard any with blemishes.

Bring one half gallon water and one cup salt to a boil. Pour this brine over 1 gallon sliced cucumbers in a crockor or other nonreactive container. select a dish to fit the top of the crock in order to weigh down the cucumbers and keep them under the solution.

Place a clean towel over the container and allow to stand for 4 days. On the fifth day, drain brine from the cucumbers, rinse well and drain again.

Boil another half gallon of water, adding alum. Pour mixture over cucumbers and allow to stand for another day. On the sixth day, drain again.

Boil another half gallon of water, adding powdered ginger; pour mixture over cucumbers.

On the seventh day, drain again. Boil 1 quart vinegar, sugar, celery seed, cloves and cinnamon.

Bring mixture to a boil; add cucumbers. Seal in hot sterilized jars and process in a boiling water bath for 10 minutes.