Slice cucumbers paper thin.

Mix cucumbers with salt and 1 gallon of boiling water.

Cover and let sit on the stove for 1 week.

Drain the cucumber mixture.

Pour 1 gallon of boiling water over the cucumbers.

Let stand for 24 hours.

Drain the cucumber mixture.

Add alum and 1 gallon of boiling water to the cucumbers.

Let sit for 24 hours.

Drain the cucumber mixture.

Mix sugar, 1 pint of water, vinegar, cinnamon oil, and clove oil together.

Bring the juice mixture to a boil.

Pour the hot juice mixture over the cucumbers.

Let sit for 24 hours.

Drain the mixture, retaining the juices.

Let sit for another 24 hours.

Reheat the retained juices.

Pour the reheated juices over the cucumbers.

Let sit for 1 hour, retaining the juices.

Repeat the previous step (reheating juices and pouring over cucumbers) for 4 days, keeping the cucumbers on the counter.

After the 2-week process, place pickles in canning jars.

Re-boil the retained juice.

Pour the re-boiled juice into the jars over the pickles.

Seal the jars.

Store the extra pickles in the pantry.

Refrigerate one jar.

Enjoy cold.