16 lbs. cucumbers
1 gal. vinegar
Salt
1 1/4 oz. pickling spice
2 1/2 tsp. alum
Plastic can or crock

Make brine with canning salt and water. Brine should be strong enough to float an egg on top.

Wash cucumbers and put in a new plastic trash can (never use metal, especially galvanized). Some plastic barrels have an NSF marking on the side and these are preferred because they are food safe.

Cover with brine and soak for 14 days. Remove cucumbers and wash thoroughly in cold water. Slice in 1/2 inch slices. Put back into container and cover with alum mixed with water. Soak overnight.

Next morning, drain and rinse. Cover with vinegar, soak 6 hours and pour off. Use sugar (just enough to sprinkle a coating layer, pickling spice and cukes in layers in trash can. Store covered.

It will be good in 2 days and will keep. Take out along as you need it.