Hog'S Head Cheese

Directions

1. 1
   Wash your cucumbers thoroughly and pack into jars.
2. 2
   Make a solution of a proportion of 2 cups salt to a gallon of boiling water.
3. 3
   Pour over cucumbers and place a saucer over the top of each jar (do not seal tightly).
4. 4
   Let stand for 1 week.
5. 5
   On the eighth day, drain and wash cucumbers.
6. 6
   Cut them into small chunks, thin slices or spears.
7. 7
   Make a solution of one gallon hot tap water and 1 tablespoon powdered alum and pour over the pickles which you should put back into the cleaned gallon jar (do not pack tightly because the alum will make them swell).
8. 8
   Drain the water off the pickles for the next 3 mornings and make a fresh solution of alum and water to pour over the pickles.
9. 9
   Alum makes the pickles crunchy.
10. 10
    On the twelfth morning, drain all the water off the pickles.
11. 11
    Heat 6 cups white vinegar, 6 cups sugar and a mixture of 1 tablespoon pickling spice and 1 tablespoon celery seed; (put the spices and celery seed on a clean cloth and tie it so that the spices do not get into the vinegar).
12. 12
    Bring to a boiling point and pour over the pickles.