1 peck medium cucumbers

Make a Brine water strong enough to float an egg. Wash cucumbers, put in stone crock or large glass container, pour brine water over the cucumbers, put grape leaves on top of cucumbers. Put weight on the leaves to hold the cucumbers under the water, soak 10 days.

Remove cucumbers from brine, wash and soak in fresh water for 24 hours drain from water, slice cross ways about 1/2 inch thick. Prepare a strong alum water by adding 2 teaspoon alum to each quart of water, heat the water, add cucumbers, do not let come to boiling point, let set on warm part of stove 2 hours drain from alum water into ice cubes and water, let stand in ice water about 40 minutes.

Make a syrup of 4 cups sugar to each quart of vinegar, add stick cinnamon and cloves tied in rag. Boil this 8 minutes.

Put cucumbers in crock, pour syrup over cucumbers, let stand overnight, pour off syrup, boil again and pour over cucumbers again; on third day put cucumbers in jars, boil syrup, pour into jars, seal. Sometime you do not have enough syrup and have to make more.