2 gal. cucumbers, sliced any size
2 c. salt
1 1/2 gals. boiling water

Mix salt and boiling water and pour over cut cucumbers for 2 days. Drain and rinse.

1 gal. boiling water
2 tbsp. powdered alum

Mix and pour over drained cucumbers, let stand 24 hours, drain and rinse.

6 c. white vinegar
12 c. sugar
2 tbsp. powdered alum
1 box pickling spices (put in cloth and tie)

Combine ingredients, bring to boil, pour over cucumbers, cover and let stand 24 hours.

Drain syrup, bring syrup to boil, pour over cucumbers for 3 mornings.

On 4th morning, drain pickles reserving syrup. Pack pickles in hot sterilized jars. Bring syrup to boil, add green food color if you wish and make them the color of green you like, coloring can be added to the syrup anytime or on the last. Pour hot syrup over pickles in jars, seal. Process 10 minutes in boiling water bath if you desire. Makes 7 quarts.