Sweet Crisp Pickles - cooking recipe

Ingredients

2 c. salt to 1 gal. water
2 Tbsp. alum to 1 qt. water
2 lb. (4 c.) sugar to 1 pt. vinegar
1 small bag pickle spice (if desired)

Preparation

Cover whole cucumbers
in salt water.
Let stand for 10 days. Take out cucumbers
and cut.
Put in clear water for 24 hours. Take out and put in alum water.
Heat to warm on stove for 2 hours,
just
covered in alum water.
Stir occasionally. Take from hot water and chill in ice water.