Instructions: Pack small to medium-sized cucumbers in a 1 gallon jar. Add alum, salt, spices and vinegar. Fill rest of the jar with water. Cap the jar and let set one month. (Jar should be glass or plastic.) Remove the pickles from jar and wash thoroughly. Wash jar thoroughly. Cut pickles into chunks and put in clean jar. Add 4 cups sugar, cap and shake jar until pickles are covered with juice. Pickles are ready to eat. These pickles do not require canning. Keep refrigerated.

NOTES :
NOTE: When washing pickles use only cool water. You do not have to add additional liquid when replacing the pickles. They make their own juice when shaken with the sugar. They do not need to be refrigerated the first month.

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