Cucumbers, med. size not too seedy
Canning salt
Vinegar
1 tbsp. alum
Sugar
1 stick cinnamon
Whole cloves
Whole allspice
Green food coloring

Wash enough cucumbers to make an amount that can be handled easily. Place in a crock (a plastic tub also works) and cover with brine strong enough to float a raw egg that has been cracked into it (about 1/2 cup salt to 1 quart water). Soak cucumbers completely immersed in brine for 3 days (to keep them immersed you may have to place a plate over them and set a quart jar filled with water on the plate).

Rinse brine off cucumbers, cover with clear water and soak for 3 more days again keeping them immersed in the water. Drain water off cucumbers. Cut into chunks (about 1/2 inch) in a pan and cover with water to which you have added just enough vinegar to taste it. Add 1 tablespoon alum to pan of pickles and simmer for 2 hours. Do Not Boil. Drain.

In a saucepan combine 2 cups vinegar and 4 cups sugar. Let come to a boil. Add 1 ounce stick cinnamon, some whole cloves and a little whole allspice. Pour this syrup mixture over cucumbers. Each of the next 3 mornings, pour syrup off into saucepan adding 1 cup vinegar and 2 cups sugar each morning. Heat syrup and pour back over chunks. On the 3rd morning add green food coloring to the syrup also. Place chunks in jars. Pour heated syrup over chunks and seal.