Sweet Pickles

• 4 Tbsp. canning salt
• 1 1/2 tsp. pickling spices
• 2 tsp. alum
• 4 c. white vinegar
• 3 c. vinegar
• 3 c. water
• 6 Tbsp. salt
• 2 c. vinegar
• 1 c. water
• 1 1/2 c. sugar
• a pinch of celery seed
• 1 level Tbsp. mixed pickling spice (2 Tbsp. if tied in a bag)

1. Cut cucumbers in 1-inch slices and soak in salt water overnight.
2. For 1 quart of cukes, use 1 pint of vinegar (diluted if strong), 1/2 cup sugar, 2 level teaspoons mixed pickling spice and a little salt.
3. Put vinegar, sugar, salt and spices on stove.
4. When it boils, add cukes and stir until they turn color.
5. Put in jar with lid lightly screwed on.
6. Drain and reheat vinegar for 2 days. Then seal.
7. Just reheat the vinegar, not the cukes.
8. Makes a very crisp sweet pickle.

canning salt, pickling spices, alum, white vinegar, vinegar, water, salt, vinegar, water, sugar, celery, level

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583576 (may not work)