"Aunt Sara'S Pickles" - cooking recipe

Ingredients

1/2 gal. dill pickles
4 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. powdered alum
pinch of turmeric

Preparation

Cut pickles in chunks or use sliced dills.
Drain them and place in a large glass jar or crock.
Add the sugar and seasonings.
They make their own juice.
Refrigerate for a few days, stirring occasionally to dissolve sugar.
Then they may be put in smaller jars for ease in handling.
They turn out good and crisp.