2 gallons cucumbers (small split with skins on)
2 c. canning salt
1 tbsp. powdered alum
7 1/2 c. cider vinegar
12 c. sugar
1 sm. pkg. mixed pickling spices

Wash pickles carefully and split. Put cucumbers in an enamel crock canner. Add salt and 1 gallon boiling water. When cool, cover with a plate. Let stand one week. If mold forms, it will not affect the pickles. Drain. Discard soft, moldy ones. Add a gallon of boiling water and pour over pickles.

Let stand 24 hours. Drain. Dissolve alum in one gallon of boiling water and pour over pickles. Let stand 24 hours. Drain. Combine vinegar, sugar and mixed spices. Bring to the boiling point; put on pickle and let stand 24 hours. Drain and bring vinegar mixture to the boiling point and pour over pickles. Let stand 24 hours. Do this three more times. Pickles are then ready to pack into clean, hot jars and be sealed.