14 Day Pickles

• medium size cucumbers
• 2 c. salt
• water
• 1 Tbsp. alum
• 6 c. sugar
• 5 c. vinegar
• 2 c. sugar
• 1 c. sugar
• 1/3 c. mixed pickling spice, tied in a bag
• 1 Tbsp. celery seed

1. Wash and scrub cucumbers.
2. Slice enough to make 2 gallons of cucumbers.
3. Put in crock jar.
4. Cover with brine (dissolve salt in 1 gallon water).
5. I put salt in a little hot water and dissolve and finish with cold water until it makes 1 gallon.
6. Pour over cucumbers and let stand for 7 days.
7. If scum forms while in brine, remove with spoon.
8. On eighth day, remove cucumbers from brine and cover cucumbers with 1 gallon of boiling water to which alum has been added.
9. Drain and repeat this alum solution for 3 more days (4 days in all).
10. On twelfth day, drain off the alum water and prepare 6 cups sugar and vinegar.
11. Heat and pour over cucumbers. On the thirteenth day, drain and save the liquid.
12. To this liquid add 2 cups sugar.
13. Heat and pour over the cucumbers.
14. On the fourteenth day, drain and save the liquid and add 1 cup sugar and pickling spice.
15. Simmer until spices are as strong as you desire. Add celery seed.
16. While vinegar and sugar mixture are simmering, pack cucumbers in sterilized jars.
17. Remove bag of pickling spice. Pour vinegar mixture over cucumbers and seal.
18. Makes 12 pints.

cucumbers, salt, water, alum, sugar, vinegar, sugar, sugar, mixed pickling spice, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696418 (may not work)