Icicle Pickles - cooking recipe

Ingredients

4 qt. cucumbers
2 c. salt
1 gal. boiling water
1 1/2 Tbsp. powdered alum
2 1/2 qt. vinegar
5 lb. sugar
2 Tbsp. whole allspice

Preparation

Cut cucumbers in quarters lengthwise.
Dissolve salt in boiling water.
Pour over cucumbers in crock.
Weight down with a plate.
Let stand for 1 week.
Drain and add 1 gallon fresh boiling water and alum to pickles.
Let stand for 24 hours. Drain.
Make syrup of vinegar, sugar and allspice.
Heat to boiling.
Boil for 20 minutes.
Pour over cucumbers in crock.
Let stand for 3 days.
Pack pickles in jars.
Reheat syrup to boiling. Boil 10 minutes and pour over pickles.
Seal at once.