Sweet Pickles

• 25 large cukes
• 1 pt. salt per gal. of water to cover cukes
• 1 lump alum per gal. of water to cover cukes
• 4 c. sugar per qt. vinegar
• approximately 6 qt. vinegar
• approximately 24 c. sugar
• pickling spice

1. Wash cukes.
2. Soak whole cukes for 1 week in 1 pint of salt per gallon of water (approximately 2 gallons), enough to cover the cukes.
3. After 7 days, wash and cut in 1/4 lengthwise.
4. Soak overnight in alum and enough water to cover cukes.
5. Next, rinse and pour boiling water over them and let stand until cool.
6. Drain. Bring to a boil sugar and vinegar and 1 tablespoon spice per quart of vinegar.
7. Pour over cukes.
8. Let stand overnight.
9. Drain and heat vinegar and pour over again.
10. On third day, drain and heat.
11. Add cukes and heat.
12. Put in jars and seal.

cukes, salt, lump alum, sugar, vinegar, sugar, pickling spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995907 (may not work)