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1 gallon whole sm. cucumber pickles
(wash well before packing in gallon jars)
1 tbsp. pickling salt over pickles
2 tbsp. pickling alum
2 tbsp. pickling spices

Fill gallon jug (with above ingredients and pickles) with red or white 5% acidity vinegar. Cover tightly; set aside in cool place for 6 weeks. Drain liquid from cucumbers; rinse with clear cool tap water. Slice pickles (round) as desired thickness. Place in glass or stainless steel pan. Cover sliced pickles with 5 cups sugar (add extra cup if want really sweet pickles). Stir frequently with wooden spoon. Let stand for 4 hours. Pack in sterile jars. Best idea: put pickles back in gallon jar; cover tightly. Set aside in pantry. Take our desired pickles when ready to eat or want to refrigerate to chill.