Wash cucumbers and pack in churn or plastic bucket. Cover with brine (2 cups of salt per gallon of cold water). Leave 5 to 7 days.

Remove cucumbers from brine, wash thoroughly in cold water, and let drain. Slice crosswise to desired thickness. Pack in container and cover with powdered alum water using 1/2 box alum per gallon of cold water. Dissolve well. Leave 24 hours.

Drain and cover with 5 percent acidity vinegar (undiluted). Leave 24 hours.

Drain and repack in container alternating layers of pickles and sugar. Make sure pickles are well covered with sugar. It melts and make a heavy syrup.

These do not have to be canned or refrigerated. I keep a container of these in refrigerator which makes them crisp and crunchy.