Crispy 14-Day Sweet Pickles
(Cindy Dayton)

1 gallon boiling water
2 cups canning salt
2 gallons pickles, washed, sliced

1 container of powdered alum (about 1.9-oz.)

Syrup
2 1/2 cups white vinegar
2 1/2 quarts water
12 cups white granulated sugar
handful mixed pickling spices (tied in cheesecloth) (1/8 cup)

Day 1:  Pour boiling water over salt to dissolve and then over pickle slices in crock or glass jars.  Cover and let sit one week.  Make sure pickles are kept under the water.  Day 8, drain pickles and cover with boiling water.  Day 9, drain pickles, add 1 container alum and cover with boiling water.  Day 10, drain pickles and cover with hot syrup made from vinegar, water, sugar, and pickling spices (tied in a bag).  Day 11, drain pickles, cover with hot syrup.  Day 12, drain pickles, cover with hot syrup.  Day 13, drain pickles, cover with hot syrup.  Day 14, drain pickles, pack into hot sterilized jars, pour hot syrup over pickles to within 1/2 inch of jar; seal with hot lids and process in water bath canner for 10 minutes.