Best Ever Cucumber Sweet Pickles

• fresh cucumbers (firm and a good size for pickle)

1. Slice, strip, chunk, halve or crinkle cut; whichever you want. Pack quart jars fairly tight.
2. To each jar, add 1 teaspoon salt and 1 teaspoon alum.
3. Fill jar with cider vinegar to cover.
4. Apply tops.
5. No need to sterilize.
6. Just be new and clean.
7. That's the easy part!
8. Now, put away for 5 to 6 months, even a year.
9. The curing process doesn't take that long actually.
10. They are ready when rusty green.
11. To make off:
12. Turn jars upside down in sink (top removed) to drain.
13. Drain 5 to 6 hours or longer.
14. Invert jars; fill with sugar (right out of the bag) as much as jar will hold. Apply tops and shake, shake, shake until sugar dissolves.
15. You will need to do this approximately 3 times until enough syrup to completely cover cucumbers.
16. When this is accomplished, add per quart, 1 teaspoon celery seed and 1 teaspoon whole allspice.
17. Apply tops and shake, shake.
18. That's it.
19. Let sit a few days.
20. Simply delicious.

fresh cucumbers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603701 (may not work)