Crispies' Pickles

Directions

Thinly slice cucumbers and soak in a salt brine of the coarse salt and warm water for 14 days.

Place a saucer over the pickles and weight down.

On the 14th day, wash the pickles 3 times in cold water.

Add the alum with enough cold water to cover; replace the saucer and weights; let stand for 1 day.

Next day, wash thoroughly and make a syrup of the remaining ingredients, being very careful to add no more than ⅛ tea- spoon oil of cloves.

Bring this syrup to a boil and pour over the pickles.

Drain the syrup off each day for 3 days; reheat and pour over the pickles.

The last day, pack the pickles in jars and heat the syrup boiling hot and add green coloring.

Seal and store.