Cucumbers
1 c. salt
3 oz. alum
1 can pickling spice
Vinegar
Sugar

Wash enough cucumbers to tightly pack a gallon jar. Pack tightly and process as follows:

First night: add 1 cup salt and cover with boiling water. Second night: add alum and cover with boiling water. Third night: cover with boiling water only. Fourth night: use pickling spice tied in cloth and boil in vinegar for about 15 minutes. Cover cucumber with vinegar after removing spice bag. Fifth night: slice cucumbers to desired thickness and layer with sugar in gallon jar. Let set until all sugar is dissolved. DO NOT rinse after pouring off vinegar.

These pickles may be stored in the original gallon jar or divided into smaller jars. They do NOT have to be sealed, they will not spoil.