1 gallon glass wide mouth jar
2 tbsp. alum
1 1/2 cups canning salt
1 4 oz. box pickling spices
4 cups vinegar

Wash cucumbers and pack tightly in jar.

Combine alum, spices, salt and vinegar. Stir thoroughly but do not heat. Pour over cucumbers and finish filling with water. Let stand 30 days (shake daily).

At the end of 30 days, wash cucumbers and jar thoroughly. Cut in desired shape (spears, cubed, sliced, etc.). Add 4 cups sugar. Shake until sugar turns to juice. Store in refrigerator. Shake occasionally.

Very crisp sweet pickle.