25 slender cucumbers
2 tbsp. alum
1 qt. vinegar
2 qts. sugar
2 sticks cinnamon
1 tsp. whole cloves

Make brine strong enough to float an egg. Pour over the cucumbers. Let stand two weeks weighted down. Cover with grape leaves if you wish. When you take the cucumbers out of the brine rinse them. Cut crosswise in 1" pieces. Add alum and cover with cold water. Let stand until the next day. Drain and wash. Then dry with cloth and put back into stone jar. Make syrup of vinegar, sugar and spices and pour over the cucumbers. Heat for 4 days and pour over cucumbers (once a day). On the fourth day reheat pack and seal.