Grandma'S Spicy Sweet Pickles
- 4 lbs cucumbers, after slicing
- 1/3 cup salt
- 1 quart white vinegar
- 1 cup sugar
- 1 tablespoon celery seed
- 1 tablespoon mustard seeds
- 2 tablespoons whole mixed pickling spices
- 1 tablespoon alum
- 5 cups sugar
- Slice cucumbers about 1/8 inch thick.
- Pour salt over cucumbers.
- Pour enough boiling water over all to cover.
- Stir and let stand 8 hours or overnight.
- Drain and discard brine.
- In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
- Bring to a boil.
- Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
- Pour boiling vinegar mixture over cucumbers.
- Cover and let stand.
- Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
- Do not reheat when sugar is added.
- At the end of the 5th day, pickles are done and may be stored in covered jar.
- Do not seal jars.
- Pickles will keep indefinitely and get better with age.
cucumbers, salt, white vinegar, sugar, celery, mustard seeds, alum, sugar
Taken from www.food.com/recipe/grandmas-spicy-sweet-pickles-29504 (may not work)