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1 gal. dill pickle slices
1 small box alum
1 box pickling spices (tie in a mesh bag)
1/2 gal. vinegar (white or apple cider)
5 lb. sugar

Drain pickles; soak in alum ice water for at least 2 hours. Add ice
to be sure it stays cold. Use glass or crockery. Take outside to
drain. It will stain a stainless sink. Rinse pickles thoroughly.

Meanwhile, tie spices and boil in vinegar. Cover as the odor is very
strong. When this is cool, discard the spices and cover the pickles
with the vinegar. Let set 6 to 8 hours. Pour off the vinegar and
discard. Now, layer the pickle slices and the sugar in a clean
gallon jar. Shake occasionally until sugar has made its own juice,
maybe a week. Use as needed. Does not require refrigeration. Chop
a few as needed for hot dogs, tuna salad, etc.

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