1/2 bushel cucumbers (any size, no yellow ones)
2 c. salt for each gallon of water
2 tsp. powdered alum for each gallon of water
4 c. apple cider vinegar
8 c. sugar
3 tbsp. pickling spice

1ST DAY: Wash and grind cucumbers, cover with salted boiling water.

2ND DAY: Drain and cover with boiling water.

3RD DAY: Drain and cover with boiling water with alum.

4TH DAY: Drain and cover with syrup made with vinegar, sugar and spices. Boil syrup 4 minutes and pour over drained cucumbers.

5TH DAY: Drain syrup and bring to a boil. Pour over cucumbers.

6TH DAY: Drain syrup and boil 10 minutes. Pour over cucumbers and can in hot jars. Let age at least 4 weeks for better flavor.