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Wash and dry cukes. Cut in quarters. Remove seeds and soft tissue with
a harp knife. Cut each pc in half lengthwise again. To one gallon of
water add 2 c pickling salt. Bring to a boil. Stir to dissolve salt.
Pour over cukes in a crock. Weight down with a plate to keep
submerged.cover crock with a kitchen towel. I tie it on with a string
around crock. Let stand 4 days on the 5th day drain brine and cover
with clean boiling water and alum. Let stand 24 hours. On the 7th day
drain.
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