Grandmother'S Crock Pickles

• 3 c. vinegar
• 1 c. water
• good pinch pickling spices (about 3 good shakes out of the box)
• 1/2 c. sugar
• 1/3 c. salt
• pinch of alum
• small cucumbers (Kirby type; 4 to 6-inch)

1. Put all ingredients in a pan; heat to simmer.
2. Have the small and medium cucumber pickles scrubbed, trimmed and each pickle cut partially down lengthwise (quartered, but not cut apart).
3. Pack pickles in small crocks that will fit in your refrigerator, or use big clean jar.
4. Pour hot liquid over pickles in crock, cool and put china plate on top of pickles to hold them down in liquid. When cool, cover with a couple of layers of plastic wrap or aluminum foil; secure tightly with rubber band.
5. Put in refrigerator to ripen for 2 to 3 weeks.
6. Delicious and long lasting.
7. This was my grandmother's recipe.

vinegar, water, pickling spices, sugar, salt, alum, cucumbers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213413 (may not work)