Fourteen Day Sweet Pickles

• 2 c. canning salt
• cucumbers
• 2 Tbsp. alum
• 7 c. sugar
• 2 c. apple cider vinegar
• 2 Tbsp. pickling spice

1. Mix 2 cups of canning salt to 1 gallon water.
2. Mix well. Slice cucumbers, pack in jars, and pour salt water on cucumbers. Soak 7 days.
3. Pour off salt water, take pickles out of jars, and rinse twice.
4. Eighth day return to jars.
5. Pour boiling water to cover pickles.
6. Soak 24 hours, pour off water.
7. Mix alum to one gallon of water.
8. Mix well.
9. Pour over pickles.
10. Next day pour off water.
11. Take out of jars and rinse well.
12. Return to jars, and make syrup on 10th day.
13. To make syrup, mix 7 c. sugar, 2 c. apple cider vinegar, and 2 Tbsp. pickling spice, put in cheese cloth, and boil.
14. Pour over pickles in jars.
15. Then reboil syrup, and pour over pickles in jars.
16. The 11th, 12th, 13th, and 14th day.

canning salt, cucumbers, alum, sugar, apple cider vinegar, pickling spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=33463 (may not work)