Sm. or med. cucumbers

FOR EACH JAR:

2 c. vinegar
2 tbsp. canning salt or salt
1 1/2 tsp. mixed pickling spices
1 tsp. powdered alum
2 c. sugar

Wash cucumbers, pack in two 2 quart jars, or a 1 gallon jar. Into each jar, add vinegar, salt, pickling spices and alum. Fill jars to the top with cold water. Seal and let stand for 2 to 3 weeks. Open 3 to 4 days before you plan to use, wash in cold water to remove brine. Slice or split each pickle, as desired, then to each 2 quart jar add 2 cups sugar and 3 tablespoons cold water. Stir several times a day and by the fourth day you will have sweet pickles to serve.

Note: Revised canning methods call for processing pint jars 10 minutes, quart jars 20 minutes in a boiling water bath before storage.