INGREDIENTS

4 qt. small cucumbers, scrubbed, or mix of sliced cucumbers, small onions & cauliflowerets

2 c coarse pickling salt

16c boiling water

1 t alum

16 c more boiling water

8 c white vinegar

6 c sugar

1 T celery seed

2 T mixed pickling spices

DIRECTIONS

1. Dissolve salt in 1st 16c water.

2. Pour over vegetables.

3. Cover & leave 3 days (put plate on top to keep pickles submerged).

4. Drain brine off & bring to boiling point and pour back over vegetables.

5. Leave for 3 days.

6. Repeat boil & set for 3 days.

7. Pour brine down sink.

8. Combine alum with 16c water.

9. Pour over vegetables & let stand 12 hrs.

10. Drain and rinse through in cold water.

11. Pack in hot, sterile jars.

12. Combine remaining ingredients & boil 5 min.

13. Remove spice bag.

14. Pour syrup over pickles & seal.