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Cucumber Pickles (Two hundred little cucumber)

Two hundred little cucumber pickles; pour over them one pint of salt and one gallon of water. Let stand over night. Drain them. Put one gallon of vinegar, teaspoonful of powdered alum, two ounces of whole black pepper, two ounces of mustard seed, one and one-half cupfuls of brown sugar. Let the vinegar, alum and pickles come to a scald (not boil); then remove the pickles. Then add to the vinegar the pepper, mustard and sugar. Let it boil well and pour hot on pickles.