Place 25 large cucumbers in a crock. Cover with brine of 3 cups salt to 1 gallon water. Weigh down. Let stand in cool place for 1 week. Check each day to make sure pickles are covered with brine.

Remove cucumbers from brine and rinse well. Trim off ends and either make cucumbers into slices or chips. Replace in washed crock and cover with 2 tbsp. alum. Let stand overnight. Drain and rinse well.

SYRUP:

1 qt. cider vinegar
8 c. sugar
2 (2 inch) sticks cinnamon
2 blades of mace or 1 tsp. crushed mace
1 tbsp. whole cloves

Bring this same syrup to a boil for 3 mornings and cover pickles. The next place pickles in sterile jars. Pour on hot syrup and seal at once.