Soak cucumbers for 9 days, or as long as you wish, in brine strong enough to float an egg. Take from brine, soak in cold water for 2 days, changing the water night and morning.

Put in kettle and cover with half water, half vinegar allowing 1 tablespoon of powdered alum to each gallon of liquid. Cover closely and simmer about 3/4 hour, but do not let come to a boil. Remove from kettle and drop into cold water. When entirely cold, slice and put into jars, draining well. Pour syrup into jars and seal. This recipe makes 4 1/2 quarts.