Two Week Sweet Pickles

• 75 cucumbers
• 1 gallon water
• 1 pint salt
• 1 tablespoon alum, powdered
• 1 gallon water, boiling
• 1 gallon water
• 6 cups sugar
• 3 pints vinegar
• 1/2 teaspoon allspice, whole
• 1/2 teaspoon clove, whole
• 1 tablespoon mustard seeds
• 1 cinnamon stick
• 2 tablespoons celery seeds
• 3 cups sugar

1. Take 75 medium sized cukes to a gallon of water.
2. Add 1 pint salt (kosher).
3. Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on).
4. Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water.
5. Let stand 24 hours.
6. Pour off and put on 1 gallon clean boiling water.
7. Let stand 24 hours.
8. Take out and split and put in 6 cups sugar, 3 pints vinegar, and whole allspice, cinnamon bark, and celery seed, or cinnamon, mustard, allspice and cloves.
9. Pour this on boiling hot; let stand 24 hours.
10. Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles).
11. Boil 3 mornings straight without sugar.
12. Pack in jars the last morning, pour boiling syrup over and seal.

cucumbers, gallon water, salt, alum, gallon water, gallon water, sugar, pints vinegar, allspice, clove, mustard seeds, cinnamon, celery seeds, sugar

Taken from www.food.com/recipe/two-week-sweet-pickles-477929 (may not work)