Caroline Anderson'S Crisp Sweet Pickles In An Open Jar - cooking recipe

Ingredients

1 pt. salt
1 gal. boiling water
pickles
alum, the size of a walnut
2 1/2 qt. vinegar
8 c. white sugar
2 Tbsp. celery seed
5 cents worth cinnamon bark
2 Tbsp. mixed spices

Preparation

Dissolve salt in 1 gallon boiling water, pour over pickles and let stand 1 week.
Drain and cover with boiling water in which alum has been dissolved.
Let stand 24 hours and drain.
Be sure to split each pickle.
Failure to do this causes shrinkage.