FOURTEEN DAY SWEET PICKLES - by Bernice Clark

Use 11 quart basket of small pickles

Cut ends off pickles and place in small crock

Cover pickles with water and add two cups pickling salt

Let stand seven days stirring daily

Drain off brine and cover with boiling water

Next day drain and cut cukes into bite size pieces

Add 1 tsp. powdered alum and cover with boiling water

Next day drain and make syrup

12 cups sugar

6 cups vinegar,

1 oz. celery seed

2 or 3 oz. cassie buds, (2 broken up cinnamon sticks)

Combine and bring to boil, add green food colouring to make syrup dark green

and pour over pickles.

Next day drain off syrup and add 1 cup sugar and bring to boil and again add to pickles.

Next day drain off syrup and bring to boil.

Pack pickles into small jars (500 ml.) or smaller

Pour boiling syrup in to fill jars and seal.