Texas Sweet Pickles

In a large saucepan, over medium high heat, combine vinegar, salt, alum and pickling spice. Bring to a boil and remove from heat. In a large non-reactive container add cucumbers and cover completely with pickling brine. Push cucumbers completely in solution with a plate or plastic lid and weight down.( Do not use a metal container. Use plastic, stoneware or glass). Let stand 3 weeks. Rinse cucumbers well in cold running water and drain. Return to container and add 5 cups sugar over top. (Sugar will make it's own juice.) Cover and let stand for 1 week. Pack in smaller jars and cover with liquid and cap. No need to can. Store in a cool dark place.