No Can No Seal Pickles

• 4 c. coarse salt
• 4 gal. whole cucumbers
• 10 lb. sugar
• 1 gal. vinegar
• 2 gal. water
• 2 (2 oz.) boxes alum
• 1 (1 oz.) box pickling spice

1. Dissolve salt in water.
2. Have cucumbers washed clean.
3. Put cucumbers in glass, stone or plastic container with salt water. Soak for 4 days.
4. Keep well covered.
5. Take cucumbers out of water and slice.
6. Dissolve alum in 2 gallons of fresh water.
7. Put cucumbers in alum water.
8. Soak 2 days.
9. Take cucumbers out of alum water.
10. Pour vinegar in container.
11. Put cucumbers in vinegar.
12. Soak 1 day and 1 night.
13. Remove cucumbers out of vinegar and rinse.
14. Put pickling spice in cloth and put in bottom of container.
15. Start with a layer of cucumbers, then a layer of sugar.
16. Repeat this until all cucumbers and sugar are in container ending with a layer of sugar on top.
17. The sugar makes a syrup.
18. In 24 hours a sugar syrup should cover all cucumbers.
19. (May add green food coloring if desired.) Leave in syrup until ready to eat.
20. Best if taken out of syrup and chilled before eating.

coarse salt, cucumbers, sugar, vinegar, water, boxes alum, pickling spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286085 (may not work)