School Girl Pickles
(2 recipes)

Recipe 1:

salt
water
cucumbers
7 tsp. alum
vinegar
8 lb. sugar

Make a brine of salt and water strong enough for an egg to float. Pour over cucumbers and soak for 2 weeks. Weight down top of container; this water will mold. Take out and soak in clear water overnight. Take out and slice; soak in alum water for 6 hours (7 teaspoons alum to 6 pounds cucumbers). Take out of alum water and heat enough vinegar to cover the cucumbers. Pour over cucumbers and let stand for 24 hours and throw vinegar away. Put a layer of sugar, cucumbers and pickling spices (8 pounds sugar to 12 pounds cucumbers). Let stand 3 days, and then put in jars.

Recipe 2:

16 lb. cucumbers
8 lb. sugar
2 boxes cinnamon bark
1/2 box celery seed
1/2 box whole cloves
1/2 box mustard seed

Make brine strong enough to float a fresh egg. Let cukes stay in brine 2 or 3 weeks. Take out of brine, cut as desired. Drain and add fresh water, enough to cover. Let stand overnight. Drain, and then soak 6 hours in alum water (7 tablespoons alum for 16 pounds cukes). Drain off alum water. Heat pure vinegar to boiling point. Pour over cukes. Let stand 24 hours. Pour off vinegar. Pack in jar or crock layer of cukes and layer of sugar and spices. Let stand 3 days, stirring each day to melt sugar. They are now ready to eat.
Keep in jar from beginning to end. Keep cool.

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