No Can No Seal Pickles - cooking recipe

Ingredients

4 c. coarse salt
4 gal. whole cucumbers
10 lb. sugar
1 gal. vinegar
2 gal. water
2 (2 oz.) boxes alum
1 (1 oz.) box pickling spice

Preparation

Dissolve salt in water.
Have cucumbers washed clean.
Put cucumbers in glass, stone or plastic container with salt water. Soak for 4 days.
Keep well covered.
Take cucumbers out of water and slice.
Dissolve alum in 2 gallons of fresh water.
Put cucumbers in alum water.
Soak 2 days.
Take cucumbers out of alum water.
Pour vinegar in container.
Put cucumbers in vinegar.
Soak 1 day and 1 night.
Remove cucumbers out of vinegar and rinse.
Put pickling spice in cloth and put in bottom of container.
Start with a layer of cucumbers, then a layer of sugar.
Repeat this until all cucumbers and sugar are in container ending with a layer of sugar on top.
The sugar makes a syrup.
In 24 hours a sugar syrup should cover all cucumbers.
(May add green food coloring if desired.) Leave in syrup until ready to eat.
Best if taken out of syrup and chilled before eating.