1 cup salt to 1 gallon of water. Let pickles stand in this for 3 days. Be sure to keep them well under the brine.
Then put in cold water for 3 days, changing water once in this time. Cut in chunks and simmer for 1/2 hour in 1 Tblsp. alum to 1 qt. of water. Cover pickles with this solution. Let stand overnight. Rinse well and bring syrup to a boil.
For 3 more days bring syrup to a boil and add 1 cup sugar each day. Pack pickles into jars. Bring syrup to a boil and put on pickles and seal jars.
Originally Submitted
9/13/2011
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