16 lbs. whole cucumbers, fresh picked
1 box pickling spice
1 gal. vinegar
1 box alum
10 lbs. sugar

Salt water to float an egg (Kosher salt). Soak whole cucumbers in brine for 14 days. Wash off and slice. Soak in alum water to cover overnight. Rinse; soak in vinegar (cider) overnight or at least 8 hours. Pour vinegar away. Add sugar and spice to cucumbers. Let stand, stirring occasionally, until sugar turns to syrup. Can.