Mother's "Million Dollar" Pickles

2 gallons cucumbers

2 Tablespoons powdered alum

1 quart vinegar

2 quarts sugar

2 sticks cinnamon

1 teaspoon whole cloves

Make brine to float an egg. (about 2 cups of salt to 1 gallon water)

Pour over cucumbers, cover with grape leaves and let stand for 2 weeks. (I use aluminum foil and weight down with a cup or anything to hold them under water.)

Take out brine, rinse off well, cut into 1 inch chunks.

Add alum, cover with cold water and let stand until next day. (24 hours)

Rinse and drain, wipe dry with cloth or paper towels and put back into jar.

Make syrup and pour over cucumbers. Drain this syrup each day and heat and pour back over the cucumbers. Do this for 4 days.

On fourth day, pack into sterile jars and seal. The addition of an extra 1/2 cup of sugar to syrup each day improves pickles.