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Sweet Pickles Recipe
Into a clean stone jar (a food-grade bucket, or large plastic or glass bowl) put 2 gallons of cucumbers, washed and sliced. Regardless of size, cucumbers must be
sliced or they will shrivel. Dissolve 2 cups of salt in one gallon of boiling water and pour while hot over pickles. Then cover and weight down pickles and let
stand for 1 week. Remove scum daily. On the eighth day, drain, then pour 1 gallon of boiling water over them and let stand for 24 hours. On the ninth day,
drain and pour 1 gallon of boiling water with 1 Tablesppon of powdered alum over the pickles and let stand 24 hours. On the following (10th) day, drain
again, pour 1 gallon boiling water over them, let stand 24 hours, then drain.
For the pickling mixture, combine 5 pints of vinegar boiling hot, 6 cups sugar, 5 teaspoons celery seed, 3 Tablespoons broken cinnamon sticks. Pour this
mixture over the pickles. Drain off for three mornings, add 1 cup sugar each morning, reheat and pour back over pickles. With third and last heating, pack
pickles into sterilized jars leaving 1/2" head space. Cover the pickles with boiling syrup to within 1/2" of top of jar. Put on cap, screw band firmly
tight. Process in Boiling Water Bath 5 minutes.
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