Sweet Pickles

36 medium cucumbers

4 cups salt

1 gallon water

2 tbsp powdered alum

1 1/4 tsp ginger

8 cups sugar

1 tbsp celery seed

2 cinnamon sticks

1 quart vinegar

1 tsp cloves

2 weeks before, put cucumbers in a large bowl or crock; cover with salt and water.

Cover; let stand for 2 weeks. Weigh down top to keep cucumbers under brine.

Skim surface every day if necessary. At the end of the 2 weeks, drain and wash cucumbers.

Cut into chunks; put in a large bowl or crock. Cover with water; sprinkle with alum.

Let stand for 24 hours; drain and rinse. Next day, in a large pot, mix vinegar and 2 cups

of the sugar. Tie cinnamon, cloves and celery seed in a cheesecloth, add to vinegar mixture.

Bring to a boil; pour over cucumbers. Let stand for 24 hours. Next day, drain cucumbers;

return liquid to pot. Add 2 cups of the sugar; bring to a boil; pour over cucumbers.

Let stand for 24 hours. Repeat process until all sugar has been added. Final day,

pack cucumbers into jars, bring liquid to a boil; remove spice bag. Pour vinegar