Cut cucumbers lengthwise. If using larger cucumbers, cut slices into 2-3 inch lengths.
Bring to a boil 4 quarts of water and two cups of salt. Let cool, pour over cucumbers in a large, airtight container, cover and let stand 1 week.
Drain off liquid, re-cover with fresh boiling water, let stand 24 hours.
Drain, cover with boiling water and alum, let stand 24 hours.
Drain, cover with a syrup made from sugar, vinegar and spices boiled together. Once per each of the next 2 days, drain syrup into a pot, boil, and pour back over cucumbers. On the third day, pour off syrup, boil, pack cucumbers into jars and cover with hot syrup.