Cucumber Crisp Pickle

• 16 lbs. cucumbers medium size
• 2 cups ice cream salt
• 1 gal. water
• 1 1/2 oz. alum
• 1 gal. vinegar
• 7 to 10 lbs. sugar
• 1 1/2 oz. pickling spice tied in cheese cloth

1. Wash cucumbers well and place whole cucumbers in crock, combine salt and water, pour over cucumbers, let soak for 14 days. Remove from salt water, rinse well in water.
2. Slice thin, put back in clean crock and cover with alum dissolved in 1 gal. of water.
3. Let stand overnight, remove from alum water, do not rinse. Place sliced cucumbers back in crock, cover with 1 gal. vinegar and let soak for 6 hours.
4. Remove from vinegar and pour vinegar down the drain.
5. Place a layer of cucumbers, a layer of sugar in a big glass jar or a crock until all are layered.
6. Place bag of spice in middle of layers.
7. Let stand in jar for 4 to 5 days. Throw spice out.
8. Place rest in jars.
9. Yield: 10 to 12 quarts.

cucumbers, salt, water, alum, vinegar, sugar, pickling spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=64672 (may not work)