Crystal Pickles - cooking recipe

Ingredients

25 dill size cucumbers
2 c. coarse salt
1 gal. water
cold water
2 Tbsp. powdered alum
1 qt. vinegar
2 qt. sugar
2 sticks cinnamon
1 tsp. whole cloves

Preparation

Wash
cucumbers and put in stone jar.
Make brine of coarse salt and 1 gallon water.
Heat until salt has dissolved; do not boil.
Weight down with plate.
Leave 2 weeks.
Skim if needed. Drain and wash.
Slice or chunk as desired and cover with cold water to which powdered alum has been added.
Let stand 24 hours. Drain and wash.
Make syrup of vinegar, sugar, cinnamon and cloves.
Put in bag.
Bring syrup to boil.
Pour over cucumbers. Heat syrup for 4 days.
On the 4th day, put pickles in cans and seal.