16 lbs. cucumber
1 gallon red vinegar
10 lbs. sugar
2 oz. spices
2 oz. alum

Soak whole cucumbers 14 days in salt brine that will float a whole egg. Remove after 14 days wash good. Slice and cover with water with 1 (2 oz.) box alum (drain) wash good. Soak again with red vinegar. Let soak 6 hours. Pour vinegar off and discard. Place a layer of pickles, a layer of spices and layer of sugar until all are used. These pickles do not have to be sealed, I leave in churn.