2 gallons cubed cucumbers (cube before measuring)
1 pt. non-iodized salt
2 tbsp. alum
8 pt. sugar plus 3 c.
2 qt. vinegar
1/2 box pickling spice
2 tbsp. mustard seed
1 tsp. turmeric

Pour 1 gallon boiling water over cubed cucumbers. Add 1 pint non-iodized salt and let stand one week. Stir gently every day. On the 8th day, drain off all liquid and add another gallon of fresh boiling water and 2 tablespoons alum. Let stand 24 hours, then drain and rinse lightly with cold water.

Immediately make syrup of 8 pints sugar, 2 quarts vinegar and 1/2 box pickling spice tied together in cheese cloth bag. Boil until sugar dissolves. Add 2 tablespoons mustard seed and 1 teaspoon turmeric.

Heat syrup and pour over cucumbers every morning for 4 days, adding one more cup of white sugar the last three days. Bring to boil before pouring over cucumbers. On the fifth day, pack cucumbers in sterilized jars (cold), then heat syrup to boiling and pour over cukes in jars. Seal at once.