Cucumber Pickles - cooking recipe

Ingredients

16 lb. cucumbers
1 gal. white vinegar
1 box mixed pickling spices
2 small pkg. alum
10 lb. sugar
3 c. plain salt (nothing added)

Preparation

Wash
cucumbers
and
cut off stems.
Slice and pack in salt brine
solution,
with
enough salt to float an egg.
It takes about
5
quarts of water.\tA churn is good to pack them in. Cover and let stand 7 days.
Wash cucumbers and churn and repack in\talum
and
enough
water to cover.
Let stand for 6 hours. Rinse
cucumbers and wash churn, repack in vinegar and let\tstand 6 hours.
Drain vinegar off; don't wash.
Pack the pickles,
a layer of cucumbers, a layer of sugar.
Add spices; I tie
my spices
in a cheese cloth.\tAdd a little vinegar to taste.