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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chunk Pickles Recipe

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This recipe for Chunk Pickles is from The O'Neill Hall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large basket of cucumbers (leave whole)
salt
alum
horseradish root
12 cups white sugar
celery seed
cinnamon sticks
whole cloves
2 quarts white vinegar
Directions:
Directions:
Cover cucumbers in a strong hot brine of 2/3 c salt and 1 quart of water. Leave for 1 week. Drain, cut in chunks and cover with fresh boiling water to which is added a lump of alum the size of a walnut and a large piece of horseradish root. Leave 24 hours. Drain and cover with boiling water. Leave 24 hours. Drain and cover with syrup of 12 cups sugar, 1 oz celery seed, sticks of cinnamon broken up, 1 tsp whole cloves (last 3 tied in cheesecloth), 2 quarts of vinegar. Let stand 24 hours. Each day for 4 days drain off, reboil and pour over. On the 4th day bottle and seal.
Noreen Hall's recipe uses 1/2 bottle or 1 tin of alum instead of alum the size of a walnut.
Personal Notes:
Personal Notes:
*This was originally Mary (Grandma) Hall's recipe. She wrote a note to Aunt Evelyn saying the following: Sounds like a lot of work but really isn't that bad. Our trouble now is to find the horseradish root. It doesn't grow in the garden any more. We tried for years to kill it, but now we wish we had one root. Mother

 

 

 

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