Best Ever Cucumber Sweet Pickles - cooking recipe

Ingredients

fresh cucumbers (firm and a good size for pickle)

Preparation

Slice, strip, chunk, halve or crinkle cut; whichever you want. Pack quart jars fairly tight.
To each jar, add 1 teaspoon salt and 1 teaspoon alum.
Fill jar with cider vinegar to cover.
Apply tops.
No need to sterilize.
Just be new and clean.
That's the easy part!
Now, put away for 5 to 6 months, even a year.
The curing process doesn't take that long actually.
They are ready when rusty green.
To make off:
Turn jars upside down in sink (top removed) to drain.
Drain 5 to 6 hours or longer.
Invert jars; fill with sugar (right out of the bag) as much as jar will hold. Apply tops and shake, shake, shake until sugar dissolves.
You will need to do this approximately 3 times until enough syrup to completely cover cucumbers.
When this is accomplished, add per quart, 1 teaspoon celery seed and 1 teaspoon whole allspice.
Apply tops and shake, shake.
That's it.
Let sit a few days.
Simply delicious.