16 Day Pickles - cooking recipe

Ingredients

2 gallons cucumbers
1 tablespoon alum
1 cup pickling salt
10 lbs sugar
2 quarts white vinegar
3 tablespoons pickling spices
2 cinnamon sticks

Preparation

Wash cucumbers.
Cover with salt water (1 cup pickling salt to 1 gallon water).
Let stand for a week.
Keep scum off daily.
Make sure pickles stay under water.
Drain and cover with boiling water.
Leave 24 hours.
Drain, cut into slices and cover with boiling water again.
Add 1 large tablespoon of alum.
Let stand three days.
Drain.
Cover with boiling water again.
Let stand overnight.
Drain.
Cover with syrup for four days.
Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
Tie in a cheesecloth bag.
Drop in sugar mixture and bring to a boil.
Drain syrup and heat to boiling.
Pack in hot jars on 4th day.
Pour syrup over pickles and seal jars.