Instructions: Wash cucumbers and put in jars whole. Cover with cold brine and store until ready to use. When ready, drain pickles and cut into pieces. Cover with boiling water and 1/4 t alum, let stand until cool. Drain. Put pickle spices in a cloth bag and boil in syrup mixture. Pour hot syrup on pickles and let stand in open jars for 2 days. Drain syrup into a pan and heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean jars, pour syrup over and seal. Pickles are ready to eat when cool.

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