Grandpa Rowand'S Canadian Pickles (Sweet)

1. 1

   Mix cucumbers, salt and boiling water; let sit on your stove covered for 1 week and then drain.

2. 2

   Pour on 1 gallon of boiling water; let stand 24 hours and then drain.

3. 3

   Add alum and 1 gallon boiling water; let sit 24 hours and then drain.

4. 4

   Mix together sugar, 1 pint water, vinegar, cinnamon oil, and clove oil . Bring to a boil and pour over cucumbers. Let sit 24 hours and then drain, retaining juices. Let sit 24 hours.

5. 5

   Reheat juices and pour over cucumbers again. Let sit 1 hour and then drain retaining juices. Repeat this step for 4 days, letting cucumbers sit on counter top. Do not refrigerate them.

6. 6

   After the 2 week process is done, place pickles in whatever size caning jars you have on hand and re boil the retained juice to pour in the jars on top of pickles. This will give you enough heat to seal the jars perfectly.

7. 7

   Put the extra in the pantry and refrigerate a 1 jar. When they are cold they will be ready to eat (unless you like warm pickles then dig right into them).

* Per serving · 4 servings · Values may vary.