Ginger Pickles(Mildred Gregory) - cooking recipe

Ingredients

salt water (3 1/2 qt. water to 1 1/2 c. salt for 2 gal. pickles). Be sure it will float an egg.
1 qt. vinegar
5 lb. sugar
6 Tbsp. mixed pickling spice
1 1/2 qt. water

Preparation

Soak for 2 weeks in salt water strong enough to float an egg. Drain, wash, let stand in fresh water 24 hours.
Drain.
Let stand in alum water (2 tablespoons) for 24 hours.
Drain.
Pack in strong ginger water (1 tablespoon) for 1 hour.
Drain.
Cut into strips before going in alum water.
Bring vinegar, sugar, pickling spice, and water to boil for 7 minutes and pour over pickles.
Drain and bring to a boil for 7 times morning and evening.