Place as many cucumbers as you can in a wide mouth gallon jar (glass).

Add:

4 c. vinegar

Finish filling with water.

Add:

2 tbsp. alum
4 tbsp. salt
3 tbsp. pickling spices

Put on lid and leave 60 days or longer. Throw away solution and wash good. Slice or chunk.

Add 2 cups sugar for each quart of pickles. Let stand overnight in refrigerator for syrup to form. Place in jar and seal.