7 C cucumbers, sliced (uniform & medium size)
1 C onions, sliced
½ C coarse salt
5 C white sugar
3 C vinegar
1 tsp. alum
Pickling spice tied in cheesecloth
Combine the cucumbers, onions & salt and cover with water and let stand overnight. Drain in the morning. Boil together the sugar, vinegar, alum & pickling spice until the sugar is dissolved. Cool and remove the spice bag. Pour the vinegar mixture over the vegetables. Refrigerate for 4 – 6 days stirring every day. Place in jars and freeze.