2 qts. whole cukes
Salt
Mixed pickling spices
Alum
Vinegar

Wash cukes and pack into 2 quart jars. To each quart jar add 1/2 tablespoon each of salt, mixed pickling spices and alum. One cup vinegar in each jar. Then fill jar to top with cold water and seal with hot seal. Shake jar a bit to mix ingredients well. Let stand 6 weeks, after that open when ready to use. Drain off juice and throw away. Slice cukes into a bowl and add 1 cup sugar for each quart. Stir. They will make their own juice. Let stand in refrigerator for 24 hours. Store in refrigerator. Better flavor if left for several days.