14 Day Pickles

At all times weigh down with rock on plate that covers pickles

150 3 to 4 inch cucumbers
Day 1: Wash, cover with hot salt brine (1 c coarse pickling salt and 2 qts water). Cool, cover, set aside for seven days in crock.
Day 8: Drain cover with hot water and let stand 24 hours.
Day 9: Drain, cover with hot water and add 2 tbsp alum. Let stand 24 hours.
Day 10: Drain, split cucumbers. Combine in large pan:
12 c sugar
8 c cider vinegar
1.5 tsp celery seed
1 oz cinnamon sticks (about 8)
1 c horseradish

Heat to boiling, pour over cucumbers, day 11 - 13. Drain syrup from cucumbers every morning. Reheat, pour over cucumbers, let cool and cover.

Day 14: Repeat draning, reheat syrup and cucumbers. Bring to boil. Seal in pt. or qt. jars.

There may be mix left. Save it as it will be needed as reheating process takes up mixture and will be needed to cover cucumbers when canning.