Instructions:

Day 1: Wash cukes and pack in a glass jar. ( I use plastic buckets.) Bring enough water to cover to a boil and add the salt, pour over cukes and let stand for 24 hours.

Day 2: Drain the cukes. Boil enough water to cover, add the alum and pour over cukes. Let stand for 24 hours.

Day 3: Drain the cukes. Boil enough water to cover and pour over cukes. Let stand for 24 hours.

Day 4: Drain the cukes. Make a spice ball by pouring 1 large box of pickling spice onto a square of cheese cloth and tying into a ball with kitchen string. Add spice ball to the gallon of vinegar and simmer for 15 minutes. Remove spice ball and pour the vinegar over the cukes. Let stand for 9 days. (I do not make a spice ball but pour the spices into the vinegar and then strain the vinegar before I pour it over the cukes.)

Day 13: Take cucumbers, one at a time, slice them very thinly, boil the vinegar again and Pour over the sliced cucumbers. When cool, drain and layer them in a gallon jar with sugar until both are used up. Discard vinegar.

These pickles keep well in or out of the refrigerator.