16 lbs. cucumbers
1 pt. salt
9 pts. water
2 oz. alum
1 gal. vinegar
10 lbs. sugar
1 box pickling spices, tied in cloth

Mix water and salt in crock or enamel container. Wash cucumbers well and add to salt water; cover. Let stand 10 days; discard water and wash cucumbers 3 times in cold water. Slice cucumbers and return to container. Add about 1 gallon of water and the alum; let stand overnight. Discard water and drain cucumbers well. Return to container, add 1 gallon vinegar. Let stand overnight.

Drain vinegar and remove cucumbers. Place a layer of cucumbers in bottom of container (after adding the spices). Cover with a layer of sugar; continue this until cucumbers and sugar are used up. It makes its own juice from the sugar. After the juice rises (2 to 3 days), can be placed in jars, but do not heat. Keep covered in juice.