Virginia Chunk Sweet Pickles

• salt
• water
• cucumbers
• 1 Tbsp. powdered alum
• 6 c. vinegar
• 5 c. sugar
• 1/3 c. pickling spice
• 1 Tbsp. celery seed

1. Make brine of a proportion of 2 cups salt to one gallon water. Boil
2. and pour over cucumbers, boiling hot.
3. Let stand one
4. week. In
5. hot
6. weather,tkim
7. daily.
8. Drain
9. and cut in chunks.
10. For the
11. next
12. three
13. mornings,
14. make
15. a boiling hot solution
16. of one gallon water and one tablespoon powdered alum and
17. pour
18. over the pickles.
19. On the fourth morning, drain the alum
20. water
21. and
22. heat 6
23. cups vinegar, 5 cups sugar, 1/3 cup pickling
24. spice
25. and 1 tablespoon celery seed to boiling point and pour
26. over
27. the pickles.
28. On the fifth morning, drain off this liquid
29. and save; add 2 more cups sugar to the liquid and heat to
30. boiling
31. point; pour over the pickles.
32. On the sixth morning, drain
33. liquid
34. again and save; add one more cup sugar and
35. heat;
36. pack
37. the
38. pickles in sterilized canning jars and pour the
39. liquid
40. over
41. until the jars are filled;
42. seal while hot.

salt, water, cucumbers, powdered alum, vinegar, sugar, pickling spice, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992208 (may not work)