CRISPY SWEET PICKLES
(14 DAYS) 

	5 gallons whole cucumbers
	2 boxes plain salt
	1 box Alum
	1 gallon plus 1 qt. vinegar
	pickling spices
	12 lbs. white sugar Dissolve salt in water & pour over washed, whole cucumbers in a large churn.  Weight cucumbers down so they will be under water.  Let stand 14 days. (They will look ruined.)  Remove from churn & wash them & the churn.  Slice the cucumbers & return to the churn & cover with alum dissolved in water enough to cover the cucumbers.  Let stay 24 hours.  Wash again with water & wash the churn.  Return to churn & cover with vinegar.  Let stand 24 hours.  Pour into sink & let drain. Do not wash this time.  Tie several bags of pickling spices - maybe a tablespoon in each bag - & layer the cucumbers, sugar & spices, putting a good layer of sugar on top.  Let stay until the sugar is all melted & they will be ready to eat.  You can leave in the churn or put in jars.  This recipe was given to me by Sister Vivian Law of the Piedmont, AL congregation & is one of the best to me.

From the kitchen of:   Shirley Culbertson - Opp AL, Opp Church of Christ