2 1/2 gal. pickles (picklers), grind and drain
6 c. sugar
4 c. vinegar
2 c. water
1 tbsp. pickling salt
2 tbsp. mustard seed
1 tsp. powdered alum
2 tbsp. turmeric

Cook the sugar, water and vinegar until the sugar is melted. Add the rest of the spices, cook until boiling. Add the pickles and cook until boiling. Ladle into clean pint jars and screw lids tight.

Place in boiling water bath for 15 minutes. Remove jars and let sit overnight. Yields: 14 pints.