Virginia Pickles

Directions

1. 1
   Make a brine of a proportion of 2 cups salt to one gallon water; boil and pour over cucumbers boiling hot.
2. 2
   Let stand one week.
3. 3
   In hot weather, skim daily.
4. 4
   Drain and cut in chunks or slice.
5. 5
   For the next 3 mornings, make a boiling hot solution of one tablespoon powdered alum and one gallon water and pour over the pickles.
6. 6
   Each morning drain the pickles and make the solution fresh.