Instructions: Soak cucumbers in salt and water for 10 days. (I use a large metal bowl).

Cover with a cloth and rinse cloth in cold water each day, then place back over bowl. (This keeps the skim off the brine).

Drain cucumbers on tenth day. Cut lengthwise and let stand in alum water overnight. Make alum water by mixing 2 tsp. Alum with enough water to barely cover the cut pickles. (Dont wash off pickles after draining.) Next morning, drain and make syrup. Mix vinegar, cloves, sugar and cinnamon in a large pot, and bring to a boil. Pour over pickles. Drain syrup from pickles, bring to boil and pour over pickles once each day for the next four days, or until pickles are cured. (Cured pickles will be a dark green, and fairly crisp, with a consistent color and flavor throughout.)

Place pickles into pint jars, cover with boiling syrup, and process in water bath canner or steamer canner for 10 minutes. Recipe can be doubled or tripled.

NOTES :
This recipe was given to me by my grandmother. It is a very old recipe which traveled across the western plains with the pioneers, and has been a family tradition for as long as anyone can remember. These sweet pickles are unlike any you can purchase in the grocery store, and folks who do not normally like sweet pickles often love them.

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