Smokey Links - cooking recipe

Ingredients

3 pkg. smokey links
12 oz. apricot preserves
2/3 c. Gulden's spicy mustard

Preparation

Wash and scrub small to medium sized pickles, washing off black spots.
Slice pickles; put in large crock or glass jar.
Add 2 cups coarse salt to each gallon of cold water (enough salt to float an egg).
Let stand 1 week.
Pour off water and add 1 tablespoon powdered alum to every gallon of boiling water.
Add green food coloring (1 bottle).
Pour this boiling colored water over drained pickles and let stand 24 hours.
Pour off water. Pour boiling water over pickles and let stand until cool. Meanwhile make a syrup of 5 cups apple vinegar, 6 cups sugar, 1 ounce celery seed and 1 ounce pickling spices.
Heat this mixture to boiling.
Pour water off pickles and pour on hot syrup. Reheat juice for 3 days.
Add 1 cup sugar to juice each day.
On fourth day, pour off syrup and pack pickles into clean, hot jars and pour hot syrup over pickles.
Add lids and process in hot water bath for 7 to 10 minutes to seal.