• about 20 medium-size cucumbers
• 1 quart vinegar
• 1/2 cup pickling spice
• 4 lbs sugar
• 3 tsp pickling salt

Use fresh-picked cucumbers if possible. Wash and put in large pan. Be sure to scrub off all traces of the blossom. Pour boiling water over them to cover. Weight down cucumbers with a plate if needed to keep them submerged. Cover with a lid, keep at room temperature. Repeat for three more days, draining off old water and heating up fresh water each day. Be sure to do this at the same time each day so the intervals are as close as possible to 24 hours.

On the 5th day slice the cucumbers. I like to slice them thick. Put pickling spice in a cheesecloth bag, tie up with string. Make a syrup of vinegar, sugar, salt, and the bagged pickling spice. Boil syrup and pour over pickles each day for 4 days (use the same syrup, reheating each day). On the last day, pack pickles into sterilized jars. Add alum to syrup, boil, pour boiling syrup into jars and seal. Makes about 7 pints.

Kerr canning jars can be found at most grocery stores. European canning jars can be ordered online at Weck Jars.