The Best Pickle You Ever Ate - cooking recipe

Ingredients

1 gal. 1 to 1 1/2-inch cucumber slices (about 15 or 20 cucumbers)
2 Tbsp. pickling or iodine-free table salt
2 Tbsp. alum
2 Tbsp. pickling spices, tied loosely in a piece of cheesecloth
about 1/2 gal. 5% cider vinegar, or enough to cover
8 c. sugar

Preparation

Wash cucumbers and remove ends.
Slice each about 1/8-inch thick.
Fill wide-mouth gallon jar with cucumber slices to within 3 inches of top.
Place spices in center and sprinkle salt and alum evenly over slices.
Continue to fill jar to within 1 inch of top with cucumber slices.
Pack firmly into container.
Cover cucumbers with vinegar and let stand for 6 weeks.