25 cucumbers (med.) 2 gallons
1 qt. vinegar
2 tbsp. powdered alum
1 tsp. whole cloves
2 sticks cinnamon
2 qts. sugar

Don't cut off ends until they are in chunks.

Make brine (cold water) to float an egg. Pour over cucumbers, let stand 2 weeks. Weight down under the brine. Take out of brine, rinse off and cut crosswise in 1 inch chunks.

Add alum, cover with cold water and let stand 24 hours. Drain and wipe dry with cloth, put back in jar. Make syrup and pour over cucumbers. Drain off syrup and heat for 4 days.

On fourth day pack pickles in jars, pour hot syrup over and seal. An additional of one extra cup of sugar after 2 days gives pickles a sweeter, better taste.