16 lbs. (1/2 bushel) cucumbers
Salt water to float egg, not to top
1/2 box (2 1/4 oz. size) alum
1 box (1 1/4 oz.) spice
1 gallon vinegar
10 lbs. sugar

Soak whole cucumbers in brine of salt and water so cucumbers are covered. Let stand 14 days.

Remove from water and cut in chunks. Soak overnight in boiling alum water enough to cover cucumbers. Rinse cucumbers next day and cover with boiling vinegar. Let stand 24 hours.

Drain vinegar and throw it away. Place cucumbers, spice and sugar in layers in stone jar. They make syrup and may be canned or kept in open jar.