Ingredients
Make a syrup of 8 cups of sugar
4 cups of vinegar
8 teaspoons of whole cloves
16 sticks of cinnamon and a little mustard seed. (Tie spices in cheesecloth bag.) Heat the syrup and spices to boiling and allow to sit for 15 minutes.
Preparation
Drain salt water covered cucumbers. Cover with fresh water. Drain. Add the drained cucumbers. A few minutes before boiling time is up, add enough green or red food coloring to give desired color to the pickle. Pack the pickles hot into sterilized canning jars and fill with boiling sweet brine to within ½ inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath for 10 minutes.
