14 Day Unsealed Pickles - cooking recipe

Ingredients

2 gallons cucumbers
3 cups canning salt
1 gallon vinegar
1 lb alum
1 lb pickling spices
7 lbs sugar

Preparation

1ST DAY: Dissolve salt in 1 gallon boiling water.
Pour over cucumbers and let stand overnight.
2ND DAY: Pour off salt water.
Add 1 gallon boiling water mixed with alum.
Let stand overnight.
3RD DAY: Pour off alum water.
Add 1 gallon clear boiling water.
Let stand 24 hours.
4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag.
Boil 15 minutes and pour over drained cucumbers.
Let stand 9 days moving spice bag around each day.
13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used.
Let stand overnight.
14TH DAY: Can.
(Sugar will pull juice out of cucumbers and make a syrup.) Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars.
I store these in refrigerator.