No Cook Sweet Pickles

Small, whole cucumbers, scrubbed
1 T. Pickling salt (non-iodized)
1 T. Powdered alum
1 tsp. Whole pickling spice
1 C. Apple cider vinegar

In each quart jar, wide mouth, pack scrubbed cucumbers. To each jar add the salt, alum, pickling spice and apple cider vinegar. Fill the rest of bottle with cold water. Put enameled lid on tightly and let set in cool place for two or more months. When ready, pour off brine and rinse well with cold water. Cut cucumbers in cubes or slices, or leave whole as desired. If leaving whole, be sure and cut off both ends of cucumber. Rinse again, return cukes to clean bottle and add 1 - 1 1/2 cups of dry sugar to each qt. of cucumbers. Cover and shake often until it makes it's own syrup (about 2 or 3 days). They are then ready to eat. Will keep in refridgerator for several months.