16 Day Pickles

• 2 gallons cucumbers
• 1 tablespoon alum
• 1 cup pickling salt
• 10 lbs sugar
• 2 quarts white vinegar
• 3 tablespoons pickling spices
• 2 cinnamon sticks

1. Wash cucumbers.
2. Cover with salt water (1 cup pickling salt to 1 gallon water).
3. Let stand for a week.
4. Keep scum off daily.
5. Make sure pickles stay under water.
6. Drain and cover with boiling water.
7. Leave 24 hours.
8. Drain, cut into slices and cover with boiling water again.
9. Add 1 large tablespoon of alum.
10. Let stand three days.
11. Drain.
12. Cover with boiling water again.
13. Let stand overnight.
14. Drain.
15. Cover with syrup for four days.
16. Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
17. Tie in a cheesecloth bag.
18. Drop in sugar mixture and bring to a boil.
19. Drain syrup and heat to boiling.
20. Pack in hot jars on 4th day.
21. Pour syrup over pickles and seal jars.

cucumbers, alum, pickling salt, sugar, white vinegar, pickling spices, cinnamon sticks

Taken from www.food.com/recipe/16-day-pickles-102832 (may not work)