Easy Sweet Pickles - cooking recipe

Ingredients

16 lb. cucumbers
1 (2 1/4 oz.) box alum
1 gal. vinegar
10 lb. sugar
1 box pickling spices
salt

Preparation

Use galvanized or crock container.
Soak whole cucumbers in salt water that will float an egg for 14 days.
Drain and slice cucumbers thin.
Add box of alum to water to cover sliced cucumbers (let stand overnight).
Drain and pour 1 gallon of vinegar over cucumbers.
Let stand at least 6 hours.
Drain off vinegar (save for another batch).
Put layer of cucumbers in crock or churn.
Add sugar and pickling spices.
Keep layering until all are covered with sugar and spices.
These can be eaten after 5 days.
Better if they stand longer.