2 gal. cucumbers
Alum
12 c. sugar
2 c. salt
1/2 gal. vinegar
1 tbsp. allspice

Wash and slice the cucumbers. Soak in brine (2 cups salt and 1 gallon of water) for 3 days. The 4th day, drain brine and wash. Soak in alum water for 3 days (3 tablespoons alum to 1 gallon of water). On the 7th day, drain, wash, and soak in cold water for 3 days. The 10th day, heat to a boil the vinegar, sugar, and allspice. Put cucumbers in the vinegar solution and bring to a boil. Pack in jars and seal.