This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
CHUNK PICKLES – 9 DAYS
7 lbs. pickles
Alum size of walnut
3 pints vinegar
3 lbs. white sugar
1 oz. allspice
1 oz. celery seed
1 oz. cinnamon or 1 bark
Soak pickles in strong salt water* 3 days. Soak in clear water 3 days, changing water each day. Cut in chunks or split pickles. Simmer in weak vinegar, add alum and continue to simmer 2 hours. Heat remaining ingredients to boil and pour over chunks for 3 days, seal on third day.
*Handwritten notation on back: 2 c. salt to 1 gal. water (salt solution)
Please read the Safe Canning & Food Preservation section [1] if planning on canning this recipe.