16 lbs. cucumbers
10 lb. sugar
1/2 (2 1/4 oz.) box alum
1 gallon vinegar
1 box pickling spice

Salt water to float an egg (plain salt). Wash and soak whole cucumbers in salt water 14 days. Remove, rinse and slice in half. Soak in alum water (enough to cover cucumbers) overnight. Rinse and cover with vinegar 6 hours. Pour vinegar off and drain well (don't rinse). Place cucumbers, sugar and spices in a churn or crock, cover with lid and a cloth. In a few days syrup will cover them. Syrup will cover them. These keep without canning.