Crock Pickles - cooking recipe

Ingredients

16 lb. sliced cucumbers
1 box mixed pickling spices
1 gal. cider vinegar
10 lb. sugar
1 box alum

Preparation

Soak cucumbers in brine 14 days, using 3 cups non-iodized salt to 1 gallon of water.
Soak in stone jar (may use plastic bucket). Weight slices into liquid with plates or something heavy.
Wash, then soak overnight in alum water.
Rinse and soak 6 hours in vinegar.
Pour vinegar off and discard.
Add sugar and spices (tied in cheesecloth) to cucumbers.
Let stand.
Sugar will make enough liquid to cover pickles.
Stir occasionally with hand until sugar dissolves.
Pickles never need to be heated.
May be stored in stone jar or plastic bucket.
May remove a jar and refrigerate for crispness.