1 gallon thinly sliced cucumbers 1 cup pickling salt 1 tablespoon alum 1 tablespoon ground ginger SYRUP 6 cups sugar 2 cups water 1 tablespoon salt 4 cups vinegar 1 teaspoon celery seed 1 bag pickling spices (size of a walnut) Soak thinly sliced cucumbers in a gallon of water and the 1 cup pickling salt for 5 days. Stir everyday. After 5 days, drain and add fresh water and the 1 tablespoon alum. soak overnight. Next morning drain and rinse. Bring the cucumbers to a boil in fresh water and cook 10 minutes with 1 tablespoon ginger. Drain and rinse. Make the syrup. Place the pickling spices in cheesecloth and tie up and place in the syrup. Let the syrup come to a boil and add cucumbers and boil 20 minutes. Remove the pickling spice bag and bottle while hot.