2 gal. cucumbers
1 pt. pickling salt
1 gal. boiling water
2 tbsp. powdered alum
2 qt. 5% apple cider vinegar
8 pt. sugar
1 sm. box pickling spice

Peel cucumbers and remove seeds, if desired. Slice cucumbers and put into glass or enamel container.

Dissolve pickling salt in 1 gallon boiling water. Pour over cucumbers and weigh down with a plate to keep cucumbers in solution. Stir everyday for 7 days. Drain and pour mixture of 1 gallon boiling water and powdered alum over cucumbers. Stir well and let stand for 24 hours.

Drain and rinse well in cold water. Pour 2 quarts boiling water over cucumbers and let stand for 24 hours. Drain. Make a syrup mixture with vinegar, sugar and pickling spice. Pour over drained cucumbers. Let stand for 24 hours. Pour off and bring syrup to rolling boil each day for 4 days. On the 4th day, drain liquid and bring to a boil. Add cucumbers. Heat, do not boil. Put into jars and seal.