Churn Cucumber Pickles - cooking recipe

Ingredients

16 lb. cucumbers
10 lb. sugar
1 box mixed spices
1 pt. salt or more
1 gal. vinegar
1/2 box alum

Preparation

To each gallon of water, put 1 pint of salt.
Wash cucumbers and place in a churn.
Cover with salty water and leave 14 days. Remove, rinse and cut lengthwise.
Cover with water and add alum. Leave overnight.
Drain and rinse; put in vinegar overnight.
Drain vinegar and put in a churn in layers:
1 layer cucumbers, 1 layer sugar, then sprinkle of cucumber spices.
Do this until all cucumbers are layered.
Cover and use as you want.
They are spicy hot, but not too hot.
They will keep for about 1 year.