Instructions: Place the cucumbers in a large container. Cover with hot water and let sit overnight. Repeat this process for 2 more days (draining off cool water, covering with hot water and leaving until next day).

On the fourth day, drain off the water and cut the cucumbers into 1/2 inch chunks.

In a nonaluminum pot, combine 4 cups of the sugar with the vinegar, salt, pickling spices, alum and turmeric. Pour this hot syrup over the cucumber chunks and let sit over night.

On the fifth day, drain the syrup into a large nonaluminum pot. Add 2 cups of the sugar, heat the syrup to dissolve the sugar, then pour the hot syrup over the pickles.

On the sixth day, drain the syrup into a large nonaluminum pot. Add the remaining 2 cups of the sugar, heat the syrup to dissolve the sugar, then pour the hot syrup over the pickles. Let mixture sit overnight.

On the seventh day, wash 10 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Pack the pickles into the jars. Reheat the syrup and ladle the hot syrup into 1 jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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