From Unc's Kitchen

Overrun with cucumbers from the garden? Here's a fairly easy solution for your bountiful harvest and makes the worlds best sweet pickles:

Ruth Luzzi's Brine Pickles
(from an old friend of Chris' in Delaware)

As written:
6 lbs. cucumbers
1 qt. cider vinegar
8 cups sugar
2 2"cinamon sticks
1 T. whole cloves
2 T. alum

1. Put cucumbers in a brine solution that will float an egg for 2 weeks. (soaking solution gets pretty scuzzy in 2 weeks but will wash off)
2. After 2 weeks, drain and rinse cukes. Cut into strips or chunks as desired. Cover with cold water and add 2 T. alum and let stand overnight.
3. Next day drain and rinse cukes. Mix the syrup (sugar/vinegar/spices). Boil and pour over the cucumber pieces.
4. The next 3 days, drain the syrup and reheat and pour over the cukes again.
5. On the 4th day, put pickles pieces into jars, boil the syrup again, pour over pickles and seal the jars.
6. Enjoy!

Like dill pickles, too? Keep watching for an even easier dill recipe.