2 gallons cucumber slices
1 pt. pure granulated salt
2 tbsp. alum
8 pt. sugar
2 qt. apple cider vinegar
1 box pickling spices

Slice cucumbers crosswise if they are fairly small, if larger cut in small lengthwise strips, taking out part of the seeds. Do not peel. The thinner the slice the crispier the pickles. Place slices in crock or glass container. Pour 1 gallon boiling water over slices. Add pint of salt. Let stand 1 week, stirring once each day. Drain. Add 1 gallon boiling water and alum. Let stand 24 hours. Drain.

Make a syrup of sugar, vinegar and 1 box pickling spices. (Tie spices in a bag.) Heat syrup and pour over cucumber slices once daily for 4 days. The syrup must be drained off, reheated each day. The fifth day, heat syrup again, put pickle in jars, pour hot syrup over pickles. Seal at once. Makes about 7 quarts.