Crispies' Pickles

• 25 each cucumbers
• 2 cups kosher salt
• 4 1/2 quarts water warm
• 1/4 cup alum
• 1 quart vinegar
• 8 cups sugar white
• 1/2 teaspoon cinnamon
• 18 teaspoon cloves

1. Thinly slice cucumbers and soak in a salt brine of the coarse salt and warm water for 14 days.
2. Place a saucer over the pickles and weight down.
3. On the 14th day, wash the pickles 3 times in cold water.
4. Add the alum with enough cold water to cover; replace the saucer and weights; let stand for 1 day.
5. Next day, wash thoroughly and make a syrup of the remaining ingredients, being very careful to add no more than 18 tea- spoon oil of cloves.
6. Bring this syrup to a boil and pour over the pickles.
7. Drain the syrup off each day for 3 days; reheat and pour over the pickles.
8. The last day, pack the pickles in jars and heat the syrup boiling hot and add green coloring.
9. Seal and store.

cucumbers, kosher salt, water, alum, vinegar, sugar white, cinnamon, cloves

Taken from recipeland.com/recipe/v/crispies-pickles-42360 (may not work)