2 gallons pickles
1 pint canning salt
1 gallon boiling water
1 tbsp. alum*

BRINE:

2 1/2 quarts vinegar
8 pints sugar
2 tbsp. pickling spices**

NOTES:

Cut cucumbers in half, then slice into strips. Put in large crock or stainless steel pot, add boiling water and salt, let stand 1 week in cool location; drain and add alum, fresh boiling water to cover, then let stand 24 hours. Drain again, add plain boiling water, let stand 24 hours again.

Drain, then boil the brine (vinegar, sugar, spices), add to the drained cucumbers.

Let stand 24 hours. Drain and save brine, boil brine and pack pickles into sterile jars, add brine, hot water process 10 minutes.

Will be very sticky and awesome.

Submitted by: Oh look, a chicken!