For 2 gallons pickles, wash and split cucumbers lengthwise. Take 1 pint salt and 1 gallon boiling water and pour over cucumbers. Weight down with plates and let stand one week.

Drain and cover with boiling water. Let stand 24 hours. Drain and cover with boiling water with lump of alum the size of a walnut or 2 teaspoons dissolved in it. Let stand 24 hours.

Drain pickles and take 2 1/4 quarts vinegar, 7 pints sugar, a handful of mixed pickle spices and pour over pickles while hot.

Heat the same vinegar and repeat 3 or 4 mornings. The pickles can be left in jar or canned. If canned, do them the second morning you heat the vinegar. Be sure and split pickles no matter how small.

Makes about 8 quarts or 16 pints. Keep pickles weighted down with plates until canned.