3 qt. cucumbers, med. size, sliced thin
1 q. vinegar, clear
1 qt. water
1 tsp. white mustard seeds
1/4 tsp. alum
1/2 tsp. mustard seed
1/4 tsp. turmeric
1 tsp. celery seed
1/2 tsp. pepper, black
1 c. sugar

Soak thinly sliced cucumbers in 1 quart water with 1 teaspoon salt for 24 hours. Combine other ingredients. Heat to boiling. Drain brine from cucumbers; add to the hot spicy syrup. Seal in clean jars. Leave some time to ripen.