Spanish Chunk Pickles - cooking recipe

Ingredients

cucumbers
salt
water
vinegar
8 Tbsp. alum
16 lb. sugar
6 pt. vinegar
2 cans pickling spices

Preparation

Soak cucumbers overnight in cold water.
Put in stone jar. Make brine strong enough to float an egg (2 cups salt, 1 gallon water).
Let stand 3 days.
Soak in clear water for 3 days.
Then drain and cut in 1-inch pieces or smaller.
Mix 1/2 vinegar and 1/2 water and alum.
Let stand 3 days.
You know how much of this to make by measuring water drained off.