Grandma Wards 14 Day Pickles - submitted by James Ward

Below is my mother's sweet pickle recipe.
I make 10 gallons every year.
I always save a quart or two of the mixture and drop in hard boiler eggs,
The BEST pickled eggs I have ever eaten.

Grandma Wards 14 Day Pickles

Day 1-6
1/3 Bushel pickling cucumbers sliced 1/4” thick
3 Cups Kosher Salt
1.5 Gal water
Bring water & salt to boil. Place Cucumbers in
clean 5 Gal. plastic bucket. Pour boiling salt
water over Cucumbers,
cover & let 6 day stand.
(stir daily to prevent scum)
Day 7
Pour off salt water & discard, cover with fresh boiling
water
Cover & let stand
Day 8
Pour off water & discard.
Add 3 TBS Powdered Alum to fresh water.
Boil and pour over Cucumbers.
Cover & let stand
Day 9
Pour off Alum wate & discard
Cover with fresh boiling water
Cover & let stand
Day 10
1.5 Gal Vinegar
9 Cups Sugar
1 Box Pickling Spices
Pour water off Cucumbers & discard
Bring Vinegar, Sugar & Spices to a boil
Let stand several min. then pour over
Cucumbers
Cover & let stand
Day 11
Pour off liquid & save.
Add 3 Cup Sugar
Bring to boil
Let stand several min. then pour over
Cucumbers
Cover & let stand.
Day 12-14
Repeat Day 11 as taste suits you.

I don’t can these I simply keep in a covered 5 Gal plastic bucket.
Place a plate on top of the cucumbers to keep them below the liquid line. Cover bucket with lid.
Remove with a slotted spoon as needed and refrigerate ( pickles become nice and crisp). I have kept these for up to a year this way. If you decide to can these, do not heat on the stove.