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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chunk Pickles Recipe

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This recipe for Chunk Pickles is from First Congregational Church of Vermontville 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:  
7 lb. chunk pickles
10 percent salt water solution
3 1/2 pint vinegar
4 pint water
3 lb. granulated sugar
1 oz. stick cinnamon
1 oz. celery seed
alum size of walnut
Directions:
Directions:
Wash pickles and cut in chunks. Let stand in salt water for 3 days. Drain, pour boiling water over them and let stand overnight. Drain. Take 1 1/2 pint vinegar, 3 pints water, alum and heat; then pour in pickle chunks and simmer slowly for 2 hours.

Drain. Take 2 pints vinegar, 1 pint water, the granulated sugar, stick cinnamon and celery seed and heat to boiling. Pour over the pickles. Heat and pack in jars; pour juice over them and seal.

 

 

 

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