Wash cucumbers and put in a crock. Cover with 1 gallon of boiling water and coarse salt. Leave for one week, stirring daily.
Drain and add 1 gallon of boiling water, and leave for 24 hours.
On day 8, drain and add 1 gallon boiling water and the alum powder. Leave for 24 hours.
On day 9, drain and slice cucumbers. Boil vinegar, sugar and spices, and pour this over the pickles in the crock. Leave for 24 hours.
Drain and reheat the liquid each day for 4 more days.
On day 14, drain the liquid and boil once more. Transfer the pickle slices to sterilized jars, and pour the liquid to 1/4" of jar opening. Seal.