Sweet Pickles

• 14 to 16 lb. cucumbers
• salt
• 2 heaping Tbsp. salt (per gal. of water)
• 1 gal. apple cider vinegar
• 10 lb. sugar
• 2 boxes pickling spice (put in 3 little bags)

1. Put cucumbers in a strong salt brine (enough salt to float an egg).
2. Do not cut cucumbers.
3. Soak for 8 days. Weight down cucumbers in brine so they will not touch air.
4. Pour off brine, wash and slice.
5. Soak in alum water (2 tablespoons per gallon of water) for 24 hours.
6. Pour water off and wash.
7. Pour 1 gallon apple cider vinegar on cucumbers.
8. Leave 24 hours.
9. Pour off vinegar and throw away.
10. Put in stone jar or plastic bucket in thirds or layers, 1/3 sugar, 1/3 cucumbers and 1/3 spice.
11. Repeat. Leave 3 or 4 weeks to be ready to eat.
12. Leave in jar or bucket and eat as needed.
13. Will keep all year.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952608 (may not work)