Thelma'S Ripe Cucumber Pickles - cooking recipe

Ingredients

6 or 8 ripe cucumbers
1 qt. water
2 tsp. powdered alum
1 tsp. salt
2 lb. brown sugar
1 pt. vinegar
2 Tbsp. whole cloves
1 Tbsp. cinnamon
Hot Jars

Preparation

Wash, peel, slice cucumbers lengthwise and remove seeds.
Cut in large chunks.
Cover with brine made of alum, salt and 1 quart of water.
Bring gradually to boil then set back on stove or under low heat for 2 hours.
Cook slowly until transparent and crisp, not overcooked.
Drain well.
Let set until cold.
Put the cloves and cinnamon in a cheesecloth bag.
Tie around with string.
Make syrup of brown sugar, vinegar, and spices.
In a glass, stainless steel, or enamel pan, pour the syrup over the cucumbers.
The next 3 successive mornings, drain the syrup, reheat and pour back over the cucumbers.
The last morning put in clean hot jars and seal.