2 doz. med. sized (3 1/2 inch) cucumbers
1/2 c. salt
Boiling water
3 c. sugar
3 c. vinegar
1 c. water
1 tsp. whole pickling spice
1 tsp. dry mustard
1 tsp. celery seed
1/2 tsp. turmeric
Pinch alum

Wash and cut cucumbers in medium sized chunks. Cover with a brine of the salt and boiling water to cover. Let stand overnight. Drain well.

Combine other ingredients and boil for 3 to 5 minutes. Add cucumber chunks, bring to boil again, pack in hot, sterile jars and seal. Makes about 3 pints.