16 lbs. cucumbers
1 gallon red vinegar
10 lbs. sugar
1 box pickling spice
1/2 box (2 1/4 oz.) alum
Salt to float an egg (about 1 1/2 c.)

Wash and soak whole cucumbers in salt water for 14 days. Use stone jar or churn. Remove, rinse and slice in fourths (or smaller pieces). Soak in alum water (enough to cover) overnight.

The next day, rinse and cover with vinegar for 6 hours. Pour vinegar off and drain well. Place cucumbers, sugar and spices layer by layer in churn. Cover with lid and cloth.

In a few days, syrup will cover. Will keep in refrigerator for months.