Grandma Schneider'S Sweet Pickles

• 2 gal. pickles
• 2 c. coarse salt
• 1 gal. cold water
• 12 c. sugar
• 1/4 c. alum
• 10 c. vingear
• 1/8 c. pickling spices

1. Wash pickles and slice to 1/2-inch thick.
2. Put in salt water for 7 days.
3. Cover with a plate and a weight on top of crock.
4. The 8th day, pour off salt water and cover with boiling water.
5. Let stand 24 hours and then pour off.
6. Day 9, dissolve 1/4 cup alum in boiling water, enough to cover pickles.
7. Let stand 24 hours.
8. Day 10, drain and then take 12 cups sugar and 10 cups vinegar and a small handful (1/8 cup) pickling spices.
9. Heat and pour over pickles.
10. Let stand 24 hours.
11. Day 11, 12 and 13, pour brine into pan and heat and pour back on pickles.
12. On the 14th day, heat pickles and brine together and can.
13. (Pour hot pickles into jars and seal.)

pickles, coarse salt, cold water, sugar, alum, vingear, pickling spices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250242 (may not work)