Sm. cucumbers

Wash pickles and put into non-metal container. Make a brine of 1 gallon water and 1 cup coarse salt. Pour over pickles. Soak for 3 days. 4th day pour off brine and discard. Soak for 3 days in clear water.

7th day cut into chunks. Take 1 part vinegar and 2 parts water, 1 teaspoon alum per quart. Put on cold. Let stand 2 days.

10th day 1 pint vinegar, 2 1/2 cups sugar and 1 tablespoon mixed spice. Enough for 2 quarts of chunks. Boil 5 minutes. Pour over chunks hot.

Next 3 mornings drain off juice and reheat it. 4th morning, bring all to boil. Put into jars. Don't have to seal.