Servings: 2.5 lb cucumbers makes 4 jars of pickles

2 gallon pickles: subheading: 2 gallon pickles:
2 gal/5 lb cucumbers 2 gal/5 lb cucumbers
1 gal/16 c boiling water 1 gal/16 c boiling water
1 lb/2.25 c canning salt 1 lb/2.25 c canning salt
 
1 gal/16 c boiling water 1 gal/16 c boiling water
2 Tb alum 2 Tb alum
 
8 c vinegar 8 c vinegar
16 c sugar 16 c sugar
1/2 box pickling spices ½ box pickling spices
 
1 gallon pickles: subheading: 1 gallon pickles:
1 gal/2.5 lb cucumbers 1 gal/2.5 lb cucumbers
½ gal/8 c boiling water ½ gal/8 c boiling water
8 oz/1 c canning salt 8 oz/1 c canning salt
 
½ gal/8 c boiling water ½ gal/8 c boiling water
1 Tb alum 1 Tb alum
 
4 c vinegar 4 c vinegar
8 c sugar 8 c sugar
3 Tb pickling spices 3 Tb pickling spices
 
2 qt pickles: subheading: 2 qt pickles:
2 qt/1.25 lb cucumbers 2 qt/1.25 lb cucumbers
¼ gal/4 c boiling water ¼ gal/4 c boiling water
4 oz/½ c canning salt 4 oz/½ c canning salt
 
¼ gal/4 c boiling water ¼ gal/4 c boiling water
½ Tb alum ½ Tb alum
 
2 c vinegar 2 c vinegar
4 c sugar 4 c sugar
1.5 Tb pickling spices 1.5 Tb pickling spices

Day 0: Slice cucumbers and soak in fridge overnight.
Day 1: Mix boiling water and salt and pour over cucumbers in a big crock. Make sure they're fully covered so no air touches. Let stand for a week and stir daily.
Day 2: Stir
Day 3: Stir
Day 4: Stir
Day 5: Stir
Day 6: Stir
Day 7: Stir
Day 8: Drain salt water off. Pour boiling water over cucumbers and let stand 24 hours.
Day 9: Drain and add boiling water and alum. Soak 24 hours.
Day 10: Pour off water. Heat vinegar, sugar, and pickling spices and bring to boil, then pour over the pickles.
Day 11: Drain sugar/vinegar into a pot, heat mixture and pour over pickles again.
Day 12: Heat and pour over again.
Day 13: Heat and pour over again.
Day 14: Heat and pour over again.
Day 15: Pack pickles in jars. Heat liquid and pour over pickles in jars. Heat lids and tighten. Turn cans upside down for a short while to seal cans.
Instructions straight from Nancy's Mom: subheading: Instructions straight from Nancy's Mom:
2 gal. Or 5 lbs cucumbers, sliced long and narrow, and soak in fridge overnight
Put gal of boiling water and one lb of canning or kosher salt in pickles and big crock. Cover so no air touches. Let stand for a week and stir daily. Drain salt water off. Pour boiling water over cucumbers and let stand 24 hours. Drain and add one gal. Boiling water and 2 tb. Alum. Soak 24 hours. Pour off. Heat 2 qt. Vinegar, 8 pints sugar, ½ box pickling spices (put spices in a bag) and heat and bring to boil, then pour over the pickles. Next day heat and pour over pickles again. Do this for Four consecutive mornings. The fourth day, pack pickles in jars, quart or ½ gallon. Heat lids and tighten. Turn cans upside down for a short while to seal cans.

From Nancy Ray's Mom  From Nancy Ray's Mom
These work beautifully with spicy peppers as well.  These work beautifully with spicy peppers as well.