Wash 50 pickles, 5 - 6 inches long. Use 2 c. salt to 9 pts. of water; stir until dissolved and pour over pickles. Let stand 7 days.8th Day - Drain and pour boiling water over to cover.9th Day - Drain and cut into chunks. Add alum size of walnut, good size horseradish root and cover with boiling water.10th Day - Drain and cover with 10 lbs. sugar, 2 qts. vinegar, 3 T. celery seed, 1 box cinnamon stick and 2 T. whole cloves. Bring to a boil, then cover pickles. Let stand and keep re-heating mixture for 4 days. They're ready! These can be stored in large crocks without canning.
Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.
