Sweet Pickles

By MammaB

Ingredients

• Approximately 25 small pickling cucumbers
• 1 gallon water
• 1 cup salt (enough salt until an egg floats)
• 3 Tbsp Alum
• 2 quarts of water
• Syrup
• 1 quart of cider vinegar
• 2 quarts sugar
• 2 Tbsp cloves
• 2 sticks of cinnamon

Preparation

Step 1

Let cucumbers stay in crock for two weeks, with plate on top to weigh them down.

After two weeks, pour off salt water, and rinse well. Cut anc cover with cold water and alum, and let stand over night. Drain, and rinse well.

Combine syrup ingredients and bring to a boil. Fill sterilized jars, wipe rims clean, and seal with boiled lid. Tighten and place aside.

Place jars in the canner and keep them covered with at least 1 inch of water. Bring to a boil, and keep the water boiling. Boil them for 10-15 minutes -