2 gal. cucumbers, cut in sm. pieces
1 gal. boiling water
1 pt. pickling salt
1 tbsp. alum
2 qt. vinegar
8 pt. sugar
Handful of mixed pickle spice

Pour boiling water and pickling salt over cucumbers. Let stand 1 week. Drain. Cover cucumbers with boiling water and add alum. Let stand 24 hours. Drain.

Combine vinegar, sugar and pickle spice in pot. Bring to boil. Pour over pickles. Each morning, drain syrup, bring to boil and pour back over pickles. On fourth morning, boil syrup for the last time. Put cucumbers and boiling hot syrup in hot, sterile canning jars. Put lids in boiling water to get a good seal. Can.