Use a stone or glass churn as your container. Place cucumbers in container then dissolve salt in hot water and pour over cucumbers. You can keep all the cucumbers under the water by laying on a saucer and weighing it down. Let soak 8 days. Pour off water and rinse cucumbers. Put 1/2 box alum in enough warm water to cover cucumbers, let stay overnight. Pour off and then pour vinegar over and let sit 6 hours. Pour off. Place a layer of pickles and a layer of sugar until they are all covered. Tie pickling spice in a thin cloth and place in middle of churn. Cover and use as needed. Sugar will melt. Do not use a metal container. You can discard vinegar.