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.


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 if planning on canning this recipe.

Recipe Clipping For 9 Day Chunk Pickles

The 2 Week Diet

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2 Responses to 9 Day Chunk Pickles – Recipe Clipping

Lisa Vicek Vicek
Published 6 August, 2012 in 5:29 pm

My recipe says walnut size alum or 1tbsp and calls for 3 cups white sugar and 3 cups brown sugar. Making them this week – 8/5/2012 cucumbers were $1.29 pound at the farm market.

Published 22 July, 2017 in 1:34 pm

I have made these for years… mom had the recipe and I misplaced it. So glad to have found it again..Thank you!

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