Wash Cucumbers and put in brine 24 hours. Take them out, wipe dry and lay in a jar, pour cold vinegar over them and let stand 5 or 6 weeks; then remove from vinegar and lay in jar, sprinkling some mixed spices between the layers of cucumbers, put on top a cup of sugar, pour over this hot vinegar in which a little alum has been dissolved. Keep the pickles under the vinegar by pressing a plate over them. Tie up the jar and they will keep a year.
