Thelma'S Ripe Cucumber Pickles

• 6 or 8 ripe cucumbers
• 1 qt. water
• 2 tsp. powdered alum
• 1 tsp. salt
• 2 lb. brown sugar
• 1 pt. vinegar
• 2 Tbsp. whole cloves
• 1 Tbsp. cinnamon
• Hot Jars

1. Wash, peel, slice cucumbers lengthwise and remove seeds.
2. Cut in large chunks.
3. Cover with brine made of alum, salt and 1 quart of water.
4. Bring gradually to boil then set back on stove or under low heat for 2 hours.
5. Cook slowly until transparent and crisp, not overcooked.
6. Drain well.
7. Let set until cold.
8. Put the cloves and cinnamon in a cheesecloth bag.
9. Tie around with string.
10. Make syrup of brown sugar, vinegar, and spices.
11. In a glass, stainless steel, or enamel pan, pour the syrup over the cucumbers.
12. The next 3 successive mornings, drain the syrup, reheat and pour back over the cucumbers.
13. The last morning put in clean hot jars and seal.

cucumbers, water, powdered alum, salt, brown sugar, vinegar, whole cloves, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=64312 (may not work)