Goldia Dyer'S Sweet Pickles - cooking recipe

Ingredients

16 lb. cucumbers (4 gal. jar)
10 lb. sugar
2 oz. powdered alum
1 gal. white vinegar
1 box pickling spices
1 pt. salt to 1 gal. water for brine

Preparation

Soak cucumbers 14 days in brine.
Drain and wash.
Mix alum in 1 gallon of water.
Cut cucumbers in chunks.
Pour alum water over cucumbers and let stand 6 to 8 hours.
Drain.
Pour vinegar over cucumbers and let stand overnight.
Drain and discard vinegar. Put a layer of cucumbers in bottom of jar, then a layer of sugar, adding spices all along.
Continue until all sugar and cucumbers have been used.
Let stand 3 days.
Put in clean jars, pouring sugar mixture over pickles and seal.
No heating of jars or sugar water is necessary.
This can be halved very well.