Sweet Pickles

• any size cucumber
• 1 c. canning salt to 1 gal. water
• 1 tsp. powdered alum to 1 qt. water
• 3 pt. sugar
• 1 qt. vinegar
• 1 tsp. each ground cloves, celery, seed and ground cinnamon

1. Place cucumbers in crock jar or large kettle.
2. Pour scalding hot salt water over them.
3. Let stand 3 days.
4. Pour off water and slice cucumbers thin.
5. Soak in alum water.
6. Let stand 3 hours. Drain and make a syrup of 3 sugar and vinegar.
7. Cook syrup and boil 1 minute.
8. Pour over cucumbers in crock jar or large kettle.
9. Let stand 24 hours.
10. Pour off heated syrup and again pour over cucumbers.
11. Let stand 24 hours.
12. The third time heat syrup and add ground cloves, celery seed and ground cinnamon.
13. Pack cucumbers into jars.
14. Pour hot syrup over them.
15. Seal.
16. Ready to use in 6 weeks.

cucumber, canning salt, powdered alum, sugar, vinegar, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561482 (may not work)