Instructions: Fill a clean gallon jar with sliced cucumbers. Add crushed cinnamon sticks, pickling spice and salt. Dissolve the alum in some of the vinegar, then add to the jar with the rest of the vinegar. Vinegar should cover cucumbers. Let jar stand for 6 weeks in a dark place, covered with plastic wrap or waxed paper secured with a rubber band, or with the jarOs lid on but not fastened. After six weeks, drain off liquid, saving spices. Wash pickles carefully and thoroughly, then cover with white sugar and the spices. Let stand, loosely covered, for at least 2 weeks before jarring. Do not cook or refrigerate pickles. Wait at least one more month before serving.

Note: You can use regular cucumbers instead of pickling cukes, but the pickles wonOt be as crisp.

(Makes 1 gallon)

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