"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pint salt to 1 gallon water cucumbers alum (the size of a walnut)
Syrup: 2-1/2 quarts vinegar 8 pints sugar small handful mixed spices with a little pepper
Put cucumbers in a 2 or 3 gallon crock. Cover pickles with the water and salt mixture and let stand one week. Drain off the liquid and cut the pickles lengthwise. Cover with boiling water and let stand 24 hours. Drain. Put alum over the pickles. Pour boiling water over them and let stand 24 hours. Drain.
Syrup: Combine vinegar, sugar, and spices. Bring to a boil. Pour over pickles and let stand over night. Pour off the syrup and heat it. Pour the heated syrup over the pickles again and let stand over night. Jar the pickles. Again heat the syrup and pour over the pickles. Seal.
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