4 qts. sliced cucumbers (fresh)
2 qts. hot water
1 c. pickling spice
2 qts. boiling water and 1 tbsp. alum
1 qt. vinegar
2 3/4 c. water
3 1/2 pts. white sugar
1 1/2 tbsp. whole pickling spice

Place sliced cucumbers in crock. Place 2 quarts of water and 1 cup pickling salt in saucepan and boil. Pour boiling brine over sliced cucumbers. Let stand 3 days. Drain in saucepan and bring to a boil. Skim brine. Pour skimmed brine over cucumbers and let stand 3 more days. Drain and throw away brine. Now cover with 2 quarts boiling water and 1 tablespoon alum. Let stand 6 hours. Drain and throw away brine (alum helps to crisp cucumbers).

Cover with a syrup made of vinegar, water, white sugar and whole pickling spice, brought to a boil. Let stand 1 day. Drain in saucepan and bring to boil, skim, pour over cucumbers. Let stand 1 more day. Drain. Heat syrup, skim and pour over cucumbers again. Let stand 1 more day. Now put cucumbers in jars. Reheat syrup and pour over cucumbers in jars and seal hot. (Spice can be put in bag and reused each day). A few drops of green food coloring may be added to syrup at beginning if desired.