|Vinegar||2 Cup (32 tbs)|
|Sugar||4 Cup (64 tbs)|
|White vinegar||2 Cup (32 tbs)|
|Pickling spice||1 Tablespoon|
Place cucumbers in a gallon crock; cover with brine, using 1 /2 cup salt per quart of water.
Let stand for three days.
Drain; cover with cold water.
Let stand for three days; change water each day.
Cut cucumbers in chunks; add vinegar, 4 cups water and alum.
Bring to a boil; remove from heat.
Let stand for two days.
Combine sugar, 2 cups white vinegar and pickling spice; bring to a boil.
Pour over cucumbers; let stand overnight.
Repeat process for 2 additional days.
Bring cucumbers and syrup to a boil.
Pack in hot sterilized jars.