Wash cucumbers well.
Cut off the stem ends into the flesh of the cucumbers, so the brine and syrup can penetrate them thoroughly.
Place in large dishpan or crock.
Dissolve salt in water and pour over cucumbers, being sure that all are fully submerged.
Weight the cover in order to keep cucumbers under the brine.
Let set for 6 days.
On day 7 drain the cucumbers, then prick each one 3 times with a sharp fork or paring knife tip.
This allows further penetration of the pickles with the brine to prevent shriveling and wrinkling.
Cover with fresh boiling water.
On day 8 drain the pickles and cover again with fresh boiling water.
On day 9 drain the pickles.
Mix the alum with fresh boiling water and pour over pickles, being sure they are covered.
On day 10, drain the pickles and cover them with fresh boiling water.
When the mixture reaches room temperature, drain the pickles again.
Mix together 2 cups of sugar, all the vinegar, and all the spices (place in a cheesecloth bag to make removal easier).
Bring to a boil, then pour over the pickles.
On day 11 drain the pickles and reserve the syrup.
Stir in 2 more cups of sugar into the syrup, bring to a boil and pour over the pickles.
Repeat this process on days 12 and 13, each day adding 2 more cups of sugar.
On day 14 drain all the syrup into a saucepan and bring to a boil.
Meanwhile spoon the pickles into hot sterilized jars.
Pour boiling syrup into each jar to cover the pickles.
