Icycle Pickles

• 2 gallons cucumbers cut lengthwise in quarters
• 2 cups salt without iodine
• 1 x water boiling (enough to cover)
• 16 cups sugar
• 10 cups apple cider vinegar
• 1 x food coloring green
• 1/4 cup pickling spices tied, in a cloth
• 1 x water (enough to cover pickles)

1. Put plate and weight on pickles to keep them under brine.
2. Cover crock with towel; let stand 1 week, then drain.
3. Cover with boiling water; let stand 24 hours; drain.
4. Take about 2 rounded tablespoonfuls powdered alum and dissolve in enough boiling water to cover pickles.
5. Let stand 24 hours; drain.
6. (Alum makes pickles crisp.)
7. Syrup: Bring to a boil and pour over pickles.
8. Let stand 24 hours; drain and save syrup.
9. Reheat syrup each day for 3 days and pour over pickles.
10. Let stand 24 hours each time.
11. Will keep in the crock or may be canned.

cucumbers, salt, water, sugar, apple cider vinegar, food coloring green, pickling spices tied, water

Taken from recipeland.com/recipe/v/icycle-pickles-6089 (may not work)