9 lbs. med. cucumbers
1 tbsp. alum
1 pt. vinegar
1 pt. water
3 lbs. sugar
6 c. vinegar
1 oz. stick cinnamon
1/2 oz. whole allspice
Salt for brine

Make brine to cover cucumbers using 1 cup salt to 1 gallon water. Let stand for 3 days. Drain. Soak cucumbers in cold water for next 3 days, changing water each day. Drain and cut pickles crosswise into 2 or 3 pieces.

Mix 1 pint vinegar with 1 pint water, add alum and allow pickles to simmer for 2 hours. A little green coloring may be added. Drain and pack in glass jars or a crock. Combine sugar, vinegar and spices. Let boil 5 minutes. Pour hot syrup over pickles. These pickles need not be sealed and will keep indefinitely. They are crisp and delicious.