1 gal. cucumbers, chunked
1 gal. water
1 c. canning salt

Put in crock bowl. Let set 4 days, stirring every day.

5TH DAY: Rinse in cold water and soak in 1 tablespoon alum and 1 gallon water.

6TH DAY: Rinse in cold water and drain, put back in crock and make syrup.

SYRUP:

4 c. white 5% vinegar
8 c. sugar
2 cinnamon sticks, broken
1/4 tsp. mace
1 tbsp. whole cloves
Green food color (each to his own)

Bring this to a boil and pour over cucumbers. Let stand overnight. Repeat process 4 mornings. On 5th morning, pack in jars and reheat syrup. Pour on cucumbers and seal.

NOTE: The 6th day I put my cucumbers in my jars instead of a crock, and pour the juice from jars each day until time to seal.