Chunk Sweet Pickles (Good!) - cooking recipe

Ingredients

cucumbers, cut into 3/4-inch chunks (2 gal. equals 1 peck)
2 c. pickling salt
1 heaping Tbsp. alum
5 pt. vinegar
6 c. sugar
2 small sticks cinnamon *
1 Tbsp. whole cloves *
1 c. sugar

Preparation

Wash and cut cucumbers into 3/4-inch chunks.
Place in a stone jar and pour over them the pickling salt dissolved in 1 gallon of boiling water.
Let stand 1 week, stirring each day.
On the 8th day, drain well and pour 1 gallon of fresh water over them.
On the 9th day, drain and add 1 gallon of fresh boiling water with alum dissolved in it over them.
On the 10th day, drain and pour on 1 gallon of fresh boiling water.
On the 11th day, drain and put in a clean stone jar.
Combine vinegar, 6 cups sugar, cinnamon and cloves and pour over boiling hot.
On the 12th, 13th and 14th day, drain, reheat liquid and add 1 cup of sugar each day.
On the 15th day, heat liquid and pack pickles in jars.
Pour hot liquid over them and seal.
Makes 7 quarts.