Marie'S Sweet Pickle

• 3 gal. cucumbers (whole)
• 10 lb. sugar
• 1 gal. apple vinegar
• 1 box alum

1. Wash cucumbers and place in churn.
2. In enough water to cover cucumbers, add salt in a quantity sufficient to float a fresh egg; pour over cucumbers and place something heavy enough to hold cucumbers under brine water; let stand for 14 days.
3. Remove cucumbers and wash and slice them.
4. Discard brine water and return cucumbers to churn.
5. In enough water to cover cucumbers, mix in alum, pour over cucumbers, cover and let sit for 24 hours.
6. Remove cucumbers and wash them.
7. Discard alum water and return cucumbers to churn.
8. Add vinegar to cucumbers and let stand for 6 hours. Remove cucumbers and layer them with sugar in churn, after discarding vinegar.
9. Let stand until ready to place in jars.
10. There is no heating or cooking necessary and pickles can be kept in churn, if you desire.

cucumbers, sugar, apple vinegar, alum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294158 (may not work)