Pickles
Sugar
Alum
Pickl ing salt
White vinegar

Wash pickles. Slice or cut up. Fill quart jars. To each jar add 1 teaspoon alum and 1 teaspoon pickling salt. Fill jar with cold white vinegar. Put lid on, don't seal. Date lid and set aside for 6 weeks.

Drain vinegar. Fill jar with boiling water. Let set while you make a syrup of 2 cups sugar and 1 cup water. Pour hot water off pickles. Into each jar add a few whole cloves and cinnamon sticks.

Fill each jar with boiling hot syrup and seal. Ready to use in a few days. Add green food coloring, if desired. This recipe you can make just 1 quart or 2 quarts at a time.