Amy Purvis Pickles(Easy, Sweet)

• 10 lb. cucumbers
• 9 lb. sugar
• 2 Tbsp. whole allspice
• 2 Tbsp. whole cloves
• 1 box cinnamon bark, crumbled
• canning and pickling salt
• white vinegar

1. Weigh cucumbers.
2. For every 10 pounds of cucumbers, use the amount of ingredients as listed.
3. Cover washed cucumbers with strong enough brine to float an egg.
4. Weight down and let stand 3 weeks.
5. Drain.
6. Scald with boiling water and return to washed, scalded crock.
7. Cover with cold white vinegar and let stand 10 days.
8. Drain well; discard vinegar and cut into 3/4-inch pieces. Add and mix well together the above ingredients.
9. Combine with cucumber pieces, stirring well.
10. Stir occasionally.
11. That's all there is to it!
12. The vinegar clinging to the cucumber pieces is all the liquid you need.
13. The sugar will dissolve to form heavy syrup.
14. No sealing; no cooking.
15. Just keep in crock.
16. Very crisp.

cucumbers, sugar, whole allspice, whole cloves, cinnamon bark, canning, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=484034 (may not work)