Wash freshly picked cucumbers (medium to small); split all cucumbers. Pack into 1 quart jars; put following ingredients on top in this order:

1 scant tbsp. pickling salt
1/2 tbsp. mixed pickling spices (pick out red spicy parts)
1/2 tsp. powdered alum
1 c. cider vinegar
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Fill jar to the top with cold water; seal tightly with a lid. Shake jar to mix ingredients. These will keep indefinitely, but are ready to use in 8 weeks. At that time, drain and rinse 1 quart pickles. Place in a bowl and cover with 1 scant cup sugar; refrigerate, covered for 24 hours. Put pickles back in a clean jar and add syrup from last jar of sweet pickles. (Or) Bring 1 cup sugar and 1 cup water to a boil, then cool completely. Cover jar with lid and refrigerate for 2 to 3 days before eating.