DAY 1 TO 7: Add ingredients. Cover cucumbers with
boiling salt brine and let stand 7 days. Drain.
DAY 8: Add the alum to boiling water to cover.
Pour boiling alum water over cucumbers to cover.
Allow to stand 24 hours and drain.
DAY 9: Split cucumbers lengthwise and cover with
vinegar. Drain off and measure. Add and equal amount
of sugar. Bring to a boil. Pour over pickles and
let stand 24 hours.
DAY 10: Add sugar. Drain off and to same syrup
add same amount of sugar as previous day. Bring
to boil. Pour over pickles and let stand 24 hours.
DAY 11: Drain syrup into cooking pan. Put pickles
into canning jars. Heat syrup and add 2 tsp. Wholespice
to quart and seal.
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