14 pounds cucumbers, sliced
2 bottle Lilly Lime or 2 cups pickling lime
2 gallon water

Soak over night 12 - 14 hours.
Rinse. Add 2 pints salt to 3 gallons of water. Soak 4 to 6 hours.
Rinse. Put on stove in 2/3 of 4 oz. box alum with water to cover pickles. Bring to a boil.
Rinse again. Add cucumbers to mixture of:

2 gallons apple vinegar
10 pounds sugar
1 box pickle spice tied in bag

Boil and simmer for 15 minutes. Pack in hot jars. Wait 2 weeks before eating. Makes 12 quarts per double batch.

Single Batch:

7 pounds cucumbers, sliced
1 bottle Lilly Lime or 1 cup pickling lime
1 gallon water

Soak over night 12 - 14 hours.
Rinse. Add 1 pint salt to 1 1/2 gallons of water. Soak 4 to 6 hours.
Rinse. Put on stove in 1/3 of 4 oz. box alum with water to cover pickles. Bring to a boil.
Rinse again. Add cucumbers to mixture of:

1 gallon apple vinegar
5 pounds sugar
1/2 box pickle spice tied in bag