Crock Pickles

Directions

1. 1
   Soak cucumbers in brine 14 days, using 3 cups non-iodized salt to 1 gallon of water.
2. 2
   Soak in stone jar (may use plastic bucket). Weight slices into liquid with plates or something heavy.
3. 3
   Wash, then soak overnight in alum water.
4. 4
   Rinse and soak 6 hours in vinegar.
5. 5
   Pour vinegar off and discard.
6. 6
   Add sugar and spices (tied in cheesecloth) to cucumbers.
7. 7
   Let stand.
8. 8
   Sugar will make enough liquid to cover pickles.
9. 9
   Stir occasionally with hand until sugar dissolves.
10. 10
    Pickles never need to be heated.
11. 11
    May be stored in stone jar or plastic bucket.
12. 12
    May remove a jar and refrigerate for crispness.