When I had a garden I grew cucumbers and canned these incredible sweet pickles..........
INEZ SWEET PICKLES (I have no idea who Inez was) approx. 7 pints.
Soak 1 gallon of sliced pickles in salt water (enough salt to float an egg) for 7 days.
Keep crock covered to prevent bugs. If mold forms just scoop it out with hands.
Drain. In large pot with enough water to cover with chunk of alum the size of egg, boil 10 minutes.
Drain. Boil 10 minutes in enough water to cover plus 2 tablespoons ginger. Drain and wash.
Make syrup*, pour over pickles and boil until clear.
Process 5 - 8 minutes at most.
SYRUP ( about 6 cups)
3 lb sugar
1 pint vinegar
1 tablespoon All Spice
1 tablespoon whole cloves
1 large stick cinnamon for each jar
1 tablespoon salt.
I made these for years. Good beyond measure. A pickle that tastes like candy.