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 [1] if planning on canning this recipe.