Preparation:
Wash cucumbers and put in jars whole. Cover with cold brine and store
until ready to use. When ready, drain pickles and cut into pieces. Cover
with boiling water and 1/4 t alum, let stand until cool. Drain. Put
pickle spices in a cloth bag and boil in syrup mixture. Pour hot syrup on
pickles and let stand in open jars for 2 days. Drain syrup into a pan and
heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles
into clean jars, pour syrup over and seal. Pickles are ready to eat when
cool. |
