Icicle Pickles

• 2 gal. 5-inch cucumbers
• 2 c. salt
• 1 Tbsp. powdered alum or chunk size walnut
• 5 c. vinegar
• 8 c. sugar
• 1/4 c. mixed pickling spices

1. Split cucumbers lengthwise with skins left on.
2. Put cucumbers in a crock.
3. Add salt and 1 gallon boiling water.
4. When cool, cover with plate.
5. Let stand 1 week.
6. If mold forms, remove. Drain and add another gallon of boiling water.
7. Let stand 24 hours.
8. Drain.
9. Dissolve alum in 1 gallon of boiling water and pour over cucumbers.
10. Let stand 24 hours.
11. Drain and discard liquid.
12. Combine vinegar, sugar and mixed spices.
13. Bring to boiling point.
14. Put in cucumbers and let stand 24 hours.
15. Drain in large pan; bring to boiling point (vinegar mixture) and put over cucumbers.
16. Let stand 24 hours.
17. Follow last step at least 3 times.
18. The pickles are then ready to use or can be packed in hot jars and sealed.

cucumbers, salt, powdered alum, vinegar, sugar, mixed pickling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907284 (may not work)