Cucumbers
2 c. apple cider vinegar (not distilled)
2 tbsp. pickling salt
1 tsp. powdered alum
1 1/2 tbsp. mixed pickling spices

Wash pickles well, do not split. Pack in 1/2 gallon jars. To each jar add the vinegar, salt, pickling spices, alum. Finish filling the jar with water. Seal. Take in the basement. Let stand 6 months. Open, drain and wash well. Split every pickle and put in tight container. Cover with 2 cups sugar and 3 tbsp. water. Let stand 3 days. Shake now and then. Ready to eat.