Smokehouse Pickles

by Marilyn Jones


16 to 20 lbs. cucumbers whole
canning salt
2 Tablespoon Alum
vinegar ( 5% acidity)
Pickling Spice


Cut ends off cucumbers and put in crock or plastic container & cover with brine (2 C. salt to 9 pints water). Let set for 14 days (skim as needed) on 14th day rinse well & cut in chunks. Put back in container & cover with alum water ( 2 Tbs. alum & enough water to cover). Let set 24 hrs. Rinse and cover with vinegar for 24 hrs. Layer pickles & sugar. Put spice tied in cloth in middle of pickles. Cover and let set .