1ST DAY:

Put 2 gallons medium size whole cucumbers in a stone jar. Dissolve 3 cups of salt with enough boiling water to cover them. Let set 24 hours.

2ND DAY:

Drain off salt water. Dissolve 1/4 cup alum with enough boiling water to cover cucumbers. Let stand 24 hours.

3RD DAY:

Drain off alum water and cover with boiling water. Let stand 24 hours.

4TH DAY:

Drain off water. Heat 1 gallon vinegar, and 1 small box pickling spice. Pour over cucumbers and let stand for 9 days. After 9 days drain off vinegar and slice cucumbers. Put a layer of sliced cucumbers and a layer of sugar, this takes about 10 pounds of sugar. Let sliced cucumbers stand in sugar for about 7 days, or until sugar is completely melted. At this time you may, if you wish, put pickles into jars and put lids on them, or they will keep in the stone crock. The jars do not have to be sealed.

Even I can make these pickles! They are delicious and keep forever. I have a jar in my refrigerator that is about 2 years old (i diced them and placed them in a gallon jug to use in salads) and they are just as good as the year I made them.