16 lbs. cucumbers
1 sm. can powdered alum (2.25 oz.)
1/2 box mixed pickle spice (tie in gauze bag)
1 gallon white vinegar
10 lbs. sugar
5 lbs. canning salt

Add salt to cold water in large container until an egg floats up to the top. Add fresh whole cucumbers. Soak for 14 days, make sure cucumbers are submerged, after 14 days remove and slice in [pieces, pour off water. Soak in alum water overnight. Pour off next day and soak in vinegar for 6 hours. Drain and add 10 pounds sugar and the spice. Mix well with hands. Leave for a few days, then put in clean jars. If metal lids are used, be sure they have cardboard seals. Not necessary to put up in sealed jars.