SWEET PICKLED CUCUMBER

INGREDIENTS 6 large cucumbers 1 rounded tsp alum coarse salt water 3 pts. white malt vinegar 3 lbs granulated sugar 3 ozs mixed pickling spices 1 inch stick cinnamon

METHOD: 1. Wash and wipe the cucumbers, halve them lengthwise, cut into chunky pieces. 2. Put into an eartherware bowl and cover with brine (2 oz. block salt to 1 pint water) and add the alum 3. Cover and leave for 3 days. 4. Drain and rinse well. 5. Put into a pan with 1 pint (2 1/2 cups) vinegar and a little water if necessary, to cover. 6. Simmer until just tender and transparent-looking, about 30-40 minutes. 7. Drain and put the cucumber into a large eathenware bowl. 8. Put the remaining 2 pints of vinegar into a pan with sugar. 9. Add the pickling spices and cinnamon tied in a piece of muslin. 10. Bring to the boil for 5 minutes. 11. Pour over the cucumber and leave to stand for 24 hours. Next day, strain off the vinegar; bring it to the boil again and pour back over the cucumber. Leave for another 24 hours, then repeat the straining, boiling up and pouring back over the cucumber. Strain off the vinegar. Pack the cucumber into warm dry jars. Boil up the vinegar without a lid until reduced by about 1/3. Pour over the cucumber, cover and label when cold.