Bread and Butter Pickles
cucumbers...............10 pounds
sugar.......................10 pounds
canning salt............ 1 box
alum........................ 1 heaping teaspoon
apple cider vinegar.. 1 gallon
cinnamon sticks/bark
whole cloves
Phase 1
Make brine with water and enough canning salt to "float an egg" in a bucket. (Place egg on bottom of bucket of water Add salt until egg floats.)
Remove egg.
Add clean whole cucumbers.
Cover with a plate and weight them down.
Cover bucket with a towel.
Let them stand for 2 weeks. (Yes, they will look disgusting by 2 weeks!)
Phase 2
Remove the pickles from the brine.
Wash well in clear water.
Scald out your container.
Put new water in bucket.
Add 1 heaping tablespoon of alum. (This makes the pickles crisp.)
Add the sliced cucumbers.
Let stand overnight.
Phase 3
Drain alum water.
Cover with apple cider vinegar.
Let stand overnight.
Phase 4
Drain vinegar.
Add 10 pounds of sugar. (Yes, 10 lbs!)
Add cinnamon sticks/bark.
Add bags filled with tablespoon whole cloves. (Make the netting bags out of 6x6 square of netting with whole cloves in the middle. Close the bags with a bread tie. The netting keeps the whole cloves out of the pickles.)
Let stand for a week. (Stir the sugar, cinnamon sticks/cloves every so often as it makes the syrup.
Phase 5
Put it in jars.
Enjoy!
(Thanks to my sister who grows enormous number of cucumbers and makes the best pickles with a crisp crunch and an extra zingy flavor.)