Chunk Sweet Pickles (Good!)

• cucumbers, cut into 3/4-inch chunks (2 gal. equals 1 peck)
• 2 c. pickling salt
• 1 heaping Tbsp. alum
• 5 pt. vinegar
• 6 c. sugar
• 2 small sticks cinnamon *
• 1 Tbsp. whole cloves *
• 1 c. sugar

1. Wash and cut cucumbers into 3/4-inch chunks.
2. Place in a stone jar and pour over them the pickling salt dissolved in 1 gallon of boiling water.
3. Let stand 1 week, stirring each day.
4. On the 8th day, drain well and pour 1 gallon of fresh water over them.
5. On the 9th day, drain and add 1 gallon of fresh boiling water with alum dissolved in it over them.
6. On the 10th day, drain and pour on 1 gallon of fresh boiling water.
7. On the 11th day, drain and put in a clean stone jar.
8. Combine vinegar, 6 cups sugar, cinnamon and cloves and pour over boiling hot.
9. On the 12th, 13th and 14th day, drain, reheat liquid and add 1 cup of sugar each day.
10. On the 15th day, heat liquid and pack pickles in jars.
11. Pour hot liquid over them and seal.
12. Makes 7 quarts.

cucumbers, pickling salt, alum, vinegar, sugar, cinnamon, whole cloves, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584768 (may not work)