2 gal. sliced cucumbers
1 gal. boiling water with 2 c. salt
1 gal. water
2 tbsp. alum
2 qt. vinegar
4 qt. sugar
5 or 6 cinnamon sticks
2 or 3 tbsp. turmeric
4 tbsp. mustard seeds

Pour water and alum over cukes. Let stand 24 hours. Drain. Wash well. Bring remaining ingredients to boil, stirring. Pour over pickles. Reheat syrup every day for 3 days. Ready to eat. Seal in sterilized jars; seal lids.

I wrap turmeric and mustard seeds in a cloth and discard when I seal pickles.