First day: cut cukes into bite sized chunks. Brine 2 cups salt, 1 1/2 gallon water and soak overnight.
Second day: Drain. Pour boiling water to cover. Add 3 Tbsp alum and 1/2 box dill seed. Stand 2 days.
Fourth day: Drain and rinse. Boil 3 quarts vinegar, 2 quarts water, 3 quarts sugar, 1 box pickling spice, some peppercorns and 2 cloves garlic. Add heads of large of dill. Heat for 5 minutes and turn off heat. Add pickles. Stir daily for 4 days.
Eighth day. Remove pickle and peel in sterilized jars (makes 8 quarts). Bring syrup to boil and pour over pickles. Seal.