|Cucumbers||10 (6 Inches)|
|Cinnamon stick||1 Ounce|
|Whole cloves||1 Ounce (4 Tablespoons)|
|Allspice||1 Ounce (4 Tablespoons)|
|Brown sugar||3 Pound (8 Cups)|
|Cider vinegar||6 Cup (96 tbs)|
|Powdered alum||1 Teaspoon|
Make a strong brine using 3/8 cup salt to 4 cups boiling water.
Wash and wipe cucumbers and let stand in brine for three days.
Keep covered with large plate.
Drain from brine and let stand in clear water overnight.
Drain and simmer in weak vinegar for two hours.
Use equal part of vinegar and water and add the alum to this solution.
When cool, cut in slices not more than 1/2-inch thick and pack in a deep crock.
Combine sugar, vinegar and spices and pour boiling hot water over cucumbers.
Let stand overnight.
In the morning drain off vinegar, scald and pour over cucumbers.
The third morning drain off vinegar and pack cucumbers in sterilized cans.
Scald vinegar and pour boiling hot over cucumbers.
Seal cans and store in a dark cool place.
As you see, it takes seven days to make these pickles but they are well worth the bother.