Virginia Chunk Sweet Pickles - cooking recipe

Ingredients

salt
water
cucumbers
1 Tbsp. powdered alum
6 c. vinegar
5 c. sugar
1/3 c. pickling spice
1 Tbsp. celery seed

Preparation

Make brine of a proportion of 2 cups salt to one gallon water. Boil
and pour over cucumbers, boiling hot.
Let stand one
week. In
hot
weather,\tskim
daily.
Drain
and cut in chunks.
For the
next
three
mornings,
make
a boiling hot solution
of one gallon water and one tablespoon powdered alum and
pour
over the pickles.
On the fourth morning, drain the alum
water
and
heat 6
cups vinegar, 5 cups sugar, 1/3 cup pickling
spice
and 1 tablespoon celery seed to boiling point and pour
over
the pickles.
On the fifth morning, drain off this liquid
and save; add 2 more cups sugar to the liquid and heat to
boiling
point; pour over the pickles.
On the sixth morning, drain
liquid
again and save; add one more cup sugar and
heat;
pack
the
pickles in sterilized canning jars and pour the
liquid
over
until the jars are filled;
seal while hot.