Sweet Memory Pickles

This is the recipe for Brent's grandma Keller's sweet memory pickles! They are bright green and super yummy! Brent's dad and now Ann's family are obsessed with these!! Kind of a pain but worth it! Ann let Dad try one while they were out here and he requested the recipe so here you go! If anything is confusing, let me know (you know how family recipes can be :)

25-40 dill size cucumbers (depending on size)

Wash, slice, and soak in salt water for 3 days.

**This bucket of salt water needs to be salty enough to float an egg! (lots of salt)

After 3 days, rinse and soak in alum water for 2 days.

**About 1 heaping tablespoon of alum for the big bucket

After soaking for 2 days, rinse and simmer for 2-3 hours in:

2 quarts sugar

1 quart white vinegar

1 quart water

1 small bottle of green food coloring

*These spices bound in a rag:

-3 sticks cinnamon

-1 T whole spice cloves

-1 T pickling spices

Heat the lids of the jars in simmering water.

Put the pickles and juice in the jar.

*wipe around the edge with a clean rag*

Put on the lid and tighten.

Set them on the counter.

Watch to make sure they pop to see if they sealed.

ENJOY!