Libbie's Chunk Pickles

• 5 quarts chunked cucumbers
• 2 cups salt
• 2 tablespoons alum
• 1 gallon water
• 6 cups sugar
• 1 pint vinegar
• 1 tablespoon pickling spices
• 1 teaspoon celery seed
• 1 teaspoon dill weed
• 3 cloves
• 3 garlic cloves

1. Soak cucumbers in salt brine (2 cups salt to 5 quarts cucumbers with enough water to cover).
2. Make sure you cover with a plate with a weight on top so all cucumbers are under brine.
3. Soak these for 3 days in crock made for pickles.
4. On 4th day, drain and add 2 tablespoon alum to 1 gallon water.
5. Soak in this mixture for 3 days with plate and weight again.
6. On 7th day, drain and soak in clean water with plate and weight again.
7. On 10th day, drain and pack tightly in quart jars and pour the following syrup over cucumbers: boil 6 cups sugar to 1 pint vinegar and spices.
8. Put on lids and process in hot water bath 45 minutes.

cucumbers, salt, alum, gallon water, sugar, vinegar, pickling spices, celery, dill weed, cloves, garlic

Taken from www.food.com/recipe/libbies-chunk-pickles-109412 (may not work)