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Crystal Rings Grandma Emily

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24 large cucumbers
1-1/2 cups salt
4 cups water
Alum
1-1/2 pints white vinegar
8 cup sugar
1/2 tsp of oil of cinnamon
1-1/4 tsp oil of cloves
whole cloves
1 oz. celery seed
green food coloring

Core and slice cucumbers in rings 1/4" thick; soak in brine solution of salt and water for three days. Drain and soak in ice water for three days, changing each day. Drain and simmer in fresh water with alum the size of a walnut for 30 minutes. Combine vinegar, sugar and oils; add seasonings in a bag and green coloring. Pour syrup over cucumbers; let stand. Reheat syrup and pour over cucumbers for each of two days. On third day, reheat syrup; place cucumbers and syrup in jars and seal.

Thanksgiving wasn't thanksgiving without these pickles.
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