This is another old recipe from my Southern Indiana childhood. We always made our own pickles. Store bought pickles were rare in our area.
Slice cucumbers lengthwise in quarters. Cover with 1/2 cup salt to 1 quart water solution. Let stand in this solution for 3 days.
Drain and cover with cold water. Change water each day for 3 days. Drain.
Cook 2 cups vinegar, 4 quarts water, and 2 tablespoons of alum. Pour over the cucumbers; leave overnight. Drain. Reheat and cover cucumbers for a second day.
Drain. Boil 2 cups sugar, 2 cups vinegar, 1 tablespoon dill seed, and 1 tablespoon mustard seed. Discard alum-vinegar mix and cover drained cucumbers with the sugar and vinegar mixture. Let set one day.
Drain. Add 2 more cups sugar to vinegar and pour over cucumbers. Next day, pour off vinegar and reheat. Put cucumbers in jars and pour hot vinegar over and seal.
Note: If any of the jars don't seal, refrigerate or place in a hot water bath.
Drain and cover with cold water. Change water each day for 3 days. Drain.
Cook 2 cups vinegar, 4 quarts water, and 2 tablespoons of alum. Pour over the cucumbers; leave overnight. Drain. Reheat and cover cucumbers for a second day.
Drain. Boil 2 cups sugar, 2 cups vinegar, 1 tablespoon dill seed, and 1 tablespoon mustard seed. Discard alum-vinegar mix and cover drained cucumbers with the sugar and vinegar mixture. Let set one day.
Drain. Add 2 more cups sugar to vinegar and pour over cucumbers. Next day, pour off vinegar and reheat. Put cucumbers in jars and pour hot vinegar over and seal.
Note: If any of the jars don't seal, refrigerate or place in a hot water bath.
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