Mustard Pickles

Directions

1. 1
   For 2 gallons of cucumbers, make brine of 2 cups salt to one gallon of water.
2. 2
   Let stand 1 week.
3. 3
   Skim each day if needed. Drain and cut in chunks.
4. 4
   For 3 days make a boiling hot solution of 1 quart water and 1 tablespoon powdered alum.
5. 5
   Pour off 3 mornings. Make a fresh solution each day.
6. 6
   Drain the fourth day.
7. 7
   Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling.
8. 8
   Pour over pickles.
9. 9
   Drain, heat and pour back over pickles 3 mornings.
10. 10
    Drain and save solution.
11. 11
    Add 2 cups sugar.
12. 12
    Heat and pour over pickles.
13. 13
    Drain the sixth morning.
14. 14
    Add 1 cup sugar.
15. 15
    Heat and pour over pickles packed in sterilized jars. Seal while hot.