Crispy Cucumbers - cooking recipe

Ingredients

1 gal. jug of sliced cucumbers
4 Tbsp. pickling spice in cloth
4 Tbsp. non-iodized salt
4 Tbsp. powdered alum
White vinegar
8 c. sugar

Preparation

Slice cucumbers and fill jug 1/2 full.
Add cloth bag filled with spices and finish adding the cucumbers.
Pour alum and salt on top and then add enough vinegar to cover the cucumbers.
Put lid on and let sit for 6 weeks.
Pour the vinegar off and remove the bag.
Pour cucumbers in large pan and cover with sugar.
Stir until dissolved.
Return to jug and cover.
Store in a cool place. The older they get, the better they taste.
Keep a small container in the refrigerator if you like them cold.