Put 25 dill size cucumbers in a brine strong enough to float an egg and enough to cover. Let stand 2 weeks. New cucumbers from your garden may be added to the brine during the first 4 or 5 days. Take out cucumbers and drain. Wash cucumbers well and cut in 1/8″ slices. Dissolve a piece of alum (walnut-size) in enough clear water to cover cucumbers. Let stand overnight. Fix in a sack: 2 sticks cinnamon, 17 whole cloves. Place spice sack, 1 quart of vinegar and 2 quarts of sugar in saucepan and bring to a boil. Pour over cucumber slices. For 3 mornings, drain off the liquid, bring to a boil and pour back onto cucumber slices. On the fourth morning, put cucumbers in jars; pour hot vinegar mixture over cucumbers and seal. Green food coloring may be added to the vinegar mixture on the fourth day. Process in hot water bath.

Makes 3 quarts.

HOW TO MAKE BRINE: Put water in crock; add salt until the egg floats.