Step 1
Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot and bring to a boil over medium heat stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers and cover the crock with a cover or dinner plate.
Step 2
Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
Step 3
Day 4: Pour off the brine. Bring 16 more cups of water to a boil and pour the boiling water over the pickles. Cover.
Step 4
Day 5: Pour off the water from the pickles again and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
Step 5
Day 6: In a large pot boil 16 more cups of water with the sugar pickling spice vinegar and food coloring. Pour the water-alum mixture from the pickles and discard and pour the boiling sugar mixture over the pickles. Cover.
Step 6
Day 7: Pour off the syrup from the pickles but retain the syrup. Transfer the syrup into a large pot bring to a boil again and pour over the pickles. Cover.
Step 7
Day 8: Pour off and retain the syrup again and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot sterilized jars and pour the boiling syrup in filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 8
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil cover the pot and process for 15 minutes.
Step 9
Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.