8 qt. cucumbers
1 c. salt
4 qt. water
4 qt. water
3 tbsp. alum

Wash cucumbers and place in crock/stone jar. Make brine of salt and 4 quarts water and pour over cucumbers. Cover with plate with weight on top. Let stand 7 days. Drain off brine and cut pickles lengthwise (if large). Heat 4 quarts water to boiling, add alum and pour over pickles. Let stand 24 hours; drain and wipe dry.

PICKLING SYRUP:

5 lb. sugar
2 qt. vinegar
1 box stick cinnamon (2 oz.)

Combine and bring to a boil. Pour over pickles for 3 mornings, reheating syrup each morning. Seal in jars.