Trash Can Pickle - cooking recipe

Ingredients

16 lb. cucumbers
1 gal. vinegar
2 1/2 oz. alum
salt
1 1/4 oz. pickling spice
10 lb. sugar

Preparation

Make brine with salt and water strong enough to float an egg on top.
Wash cucumbers and put in a new trash can.
Cover the cucumbers with the brine and soak for 14 days.
Remove cucumbers and wash thoroughly in cold water.
Slice in 1/2-inch slices.
Put back in container and cover with the alum mixed with water.
Soak overnight. Next morning, drain and rinse.
Cover with vinegar, soak 6 hours then pour off.
Use sugar, pickling spice and cucumbers in layers in the trash can.
Store covered.
Pickles will be good in 2 days and will keep.
Take out as you need them. Use 4 or 5 gallon plastic trash can with lid.