Icicle Pickles

(Al Ross)

2 gallons cucumbers
2 cups pickling salt
1-2 tbsp alum

Day 1-4:
Cut cucumbers and remove seeds (if large). Place in a crock, add salt and cover with boiling water. Let stand for 4 days . Stir each day.
Day 5:
Drain and rinse pickles. Cover with boiling water. Let stand overnight.
Day 6:
Drain. Cover with boiling water to which alum is added. Let stand overnight.
Day 7:
Make syrup. Heat. Pour over pickles
Day 8:
Drain and reheat syrup, pour over pickles
Day 9:
Drain and reheat syrup, pour over pickles
Day 10:
Drain and reheat syrup, pour over pickles
Day 11:
Bottle, or leave covered in crock

Syrup:
24 cups sugar
12 cups or 3 quarts white vinegar
large handful of whole mixed piling spice tied in cheesecloth

I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.

Stores well in frig for 3 to 4 months.