Pack gallon jar with whole cucumbers (medium to large). Mix 3 tablespoons pickling spices, 4 tablespoons powdered alum, and 4 tablespoons salt. Put in jar. Cover with vinegar. Let set from 1 month to 6 weeks on counter. May leave in vinegar 3 months and do not have to keep refrigerated.

Then wash pickles and slice thinly back into jar; throw out old vinegar. Add 8 cups sugar and cover for 1 week. Refrigerate, ready to eat.