This recipe was clipped from a magazine and was published in 1958. I’ve typed it below along with a scanned copy.

Sweet-Sour Dill Chunks

A best-liked Maine pickle–it will win friends in every state

Medium-size or dill-size cucumbers
Onion slices
2 celery stalks, quartered
8 heads fresh dill
4 c. sugar
1/2 c. salt
1 qt. vinegar
2 c. water

• Wash freshly picked cucumbers and cut in 1″ chunks or in quarters–enough to fill 4 sterilized quart jars.
• To each jar add 3 or 4 slices onion, 2 pieces celery and 2 heads dill.
• Dissolve sugar and salt in vinegar and water; bring to boil. Pour, while still hot, over cucumbers in each jar to cover; seal at once. Store in cool place.

For best flavor, do not use for 30 days.

Variation: Slice cucumbers 1/4″ thick. Just right to tuck in hamburgers.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.