Instructions: Wash the cucumbers well and put them in a large crock (at least 3 gallons). Pour the salt over them; then pour the first gallon of boiling water over the cucumbers. Cover and set them aside in a cool place for one week.

Drain off the brine. Pour on the second gallon of boiling water and let them stand overnight. Drain. Stir the alum into the last gallon of boiling water and pour it over the cucumbers. Let them stand overnight. Drain.

Heat the sugar, vinegar and spices together and pour them over the pickles. Let them stand overnight. Drain and reserve the syrup and heat it to boiling. Pack the pickles in clean, hot quart jars to within 1/2-inch of each top.

Pour in the boiling syrup to within 1/2-inch of each top. If necessary, run a slim nonmetal tool down the sides of the jars to release any air bubbles; add additional syrup, if necessary. Wipe off the tops and threads of the jars with a damp cloth. Put on prepared lids and seal as the manufacturer directs. Process in a boiling water bath for five minutes. Chill before serving.

The recipe yields about 4 quart jars.

Comments: According to The Food Preserver, Glenn A. Welch of Bozeman, Montana, took the pickle sweepstakes at the Montana Winter Fair with this recipe. Mrs. George Sanders, who lives in Illinois, halfway across the country from Welch, has a prize-winning variation. She uses small whole cucumbers (stuck with a fork so syrup can soak in) or chunks of larger cucumbers. If you own large crocks and a really big kettle you can double this recipe.

Yield: 4 quarts

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