Sweet Pickles

1. 1

   Use 1 cup salt to a gallon of pickles.

2. 2

   Add water to cover; let stand for 7 days.

3. 3

   On 8th day, drain off salt water and cover with boiling water.

4. 4

   On the 9th day, drain off water and split pickles.

5. 5

   Cover with alum and boiling water.

6. 6

   On the 10th day, drain off alum water and cover with boiling water.

7. 7

   On the 11th day, drain again and add 1/4 quart vinegar (fill the quart with water), white sugar, celery seed, allspice and cinnamon sticks (broken).

8. 8

   Cold pack for 15 minutes.

No additional tips available.