Two Week Candied Sweet Pickles

• 2 gal. sliced cucumbers
• 2 c. pickling salt
• water
• 1 Tbsp. alum
• 6 c. vinegar
• 9 c. sugar
• 1 box stick cinnamon
• 1 tsp. celery seed
• 1 tsp. whole cloves

1. Boil salt and 1 gallon water; pour over cucumbers in a crock jar.
2. Let stand 1 week.
3. Skim every day if necessary.
4. Second week, drain.
5. Heat 1 gallon fresh water and alum and pour over pickles in crock.
6. Do this for 3 days.
7. Fourth day, drain pickles. Heat vinegar, 5 cups sugar, box of stick cinnamon, celery seed and cloves.
8. Boil and pour over pickles.
9. Fifth day, drain same and add 2 cups sugar.
10. Bring to boil and pour over pickles.
11. Sixth day, drain and reheat liquid and add 1 cup sugar.
12. Return liquid to pickles.
13. Seventh day, drain and pack pickles in jars.
14. Reheat syrup and 1 cup mor sugar.
15. Pour boiling liquid over pickles in jars.
16. Clean tops of jars and seal with lids.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045039 (may not work)