Open Jar Pickles recipe

These pickles need not be sealed and will keep indefinitely. They are crisp and delicious.

9 pounds medium-size cucumbers
1 tablespoon alum
1 pint vinegar
1 pint water
3 pounds granulated sugar
6 cups vinegar
1 ounce stick cinnamon
1/2 ounce whole allspice

Make salt brine to cover cucumbers, using 1 cup salt to 1 gallon water. Let stand for 3 days, then drain.

Soak cucumbers in cold water for the next 3 days, changing the water each day.

Drain and cut pickles crosswise into 2 or 3 pieces. Mix 1 pint vinegar with 1 pint water, add alum and allow pickles to simmer in this solution for 2 hours. For a greener appearance, a little green coloring may be added.

Drain and pack in earthen or glass jar. Combine sugar, vinegar and spices and let boil 5 minutes. Pour hot syrup over pickles.