2 c. salt
1 qt. water
3 qts. cucumbers, sliced in 1/4 inch thick (30-50 cucumbers)
1 qt. vinegar
1 c. sugar
1 tbsp. mustard seed
1 tbsp. celery seed
1/2 tsp. white pepper
1/4 tsp. alum
1/4 turmeric

Dissolve salt in water; pour over sliced cucumbers and let stand overnight. Drain. Mix the remaining ingredients in large saucepan; bring to boiling. Pour hot mixture over cucumbers; bring cucumbers and pickling liquid to boiling. Immediately fill hot sterilized jars, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath 5 minutes. Makes 6 to 7 pints.