16 lbs. cucumbers
Salt (pickling, coarse)
1 box alum
10 lbs. sugar
1 box pickling spice
1 gal. vinegar

Mix salt in water (enough to cover pickles), enough salt to float an egg. Add cucumbers. Be sure salt water covers cucumbers. Stir every day for 14 days.

After 14th day pour off brine. Slice cucumbers and rinse. Wash container.

Dissolve 1 box alum in 1/2 container of water. Soak overnight. Then rinse and soak in vinegar for 6 hours. Pour off vinegar.

In large container layer pickles, sugar and pickling spice until ten pounds of sugar is used. It will form its own juice. Do not store in small jars.