Thanksgiving Pickles - cooking recipe

Ingredients

2 c. vinegar
2 Tbsp. salt
1 1/2 Tbsp. whole mixed spices
1 Tbsp. powdered alum
cucumbers

Preparation

Pack whole cucumbers in 1/2 gallon jar. Mix vinegar, salt, spices and alum together.
Pour over cucumbers. Finish filling jar with cold water.
Put Saran Wrap on jar; seal tight and set aside. In fall when you want to eat, take out of jar and dry off.
Slice pickles about 1 1/2-inches thick.
Pour about 1 1/2 pounds sugar over them; seal and shake jar to dissolve sugar.
Leave in refrigerator as you use them.
The longer they set, the crispier they get.