Pantry Sweet Pickles

Wash cucumbers and put in a 4 or 5 gallon crock or granite pan.

Make strong solution of salt water, strong enough to float an egg (takes about 1 cup salt per gallon). Make enough to cover cucumbers.

Place large plate over them and keep well covered for 14 days (stir several times during the days).

Take out of brine.

Wash and slice and cover with alum water overnight box alum and enough water to cover). Take out and rinse, then soak 6 hours in apple cider vinegar.

Drain. Put layer of cucumbers, a layer of sugar until all is used. The sugar makes the syrup which will cover the cucumbers.