Crispies' Pickles

1. 1

   Thinly slice cucumbers and soak in a salt brine of the coarse salt and warm water for 14 days.

2. 2

   Place a saucer over the pickles and weight down.

3. 3

   On the 14th day, wash the pickles 3 times in cold water.

4. 4

   Add the alum with enough cold water to cover; replace the saucer and weights; let stand for 1 day.

5. 5

   Next day, wash thoroughly and make a syrup of the remaining ingredients, being very careful to add no more than 18 tea- spoon oil of cloves.

6. 6

   Bring this syrup to a boil and pour over the pickles.

7. 7

   Drain the syrup off each day for 3 days; reheat and pour over the pickles.

8. 8

   The last day, pack the pickles in jars and heat the syrup boiling hot and add green coloring.

9. 9

   Seal and store.

No additional tips available.