8 cucumbers (about 7 inches)
1 c. salt
4 c. vinegar
2 tsp. alum
4 c. sugar
4 tbsp. mixed pickling spices

Cover whole, unpeeled cucumbers with cold water, add the salt, and let stand 3 days. Drain and cover with fresh water. Repeat on the next 2 days, reserving the water on the last day. Cut the cucumbers in 1/2 inch slices. Add the alum and 2 cups of the vinegar to the reserved water. Heat to boiling and pour over the cucumber slices. Let stand 2 days.

Drain and discard the liquid. Combine the remaining 2 cups of vinegar with the sugar and spices. Heat to boiling and pour over the cucumber slices. Let stand 1 day. Drain off the liquid and heat it to boiling, then pour it over cucumber slices. Repeat. On the third day, heat all, and pack the slices into hot sterilized jars. Pour hot syrup over all to fill to 1/4 inch of the top, then seal. Makes 5 to 6 pints.