16 lb. cucumbers
1 box alum
1 box pickling spice
10 lb. sugar
2 c. canning salt
1 gal vinegar

Wash cucumbers. Pack in container whole. Dissolve salt in 1 gallon water. Pour over cucumbers. If not enough water to cover, add enough to cover. Weight down so cucumbers will stay under water. Cover and leave for 14 days.

On the fifteenth day, wash, slice and add alum and enough water to cover. Weight down and leave 24 hours. On sixteenth day, remove from alum water and add 1 gallon vinegar. Weight down. Leave 6 hours. Pour over vinegar and throw away. Mix pickling spice and sugar. Layer cucumbers and sugar mixture until all is used. Weight down. Stir every day until ready to can (approximately one week). Pack in jars and add syrup. Seal jars.