Chunk Pickles

1. 1

   Cut pickles an inch thick (half if necessary).

2. 2

   Pour boiling saltwater over them. Let stand overnight.

3. 3

   In the morning, rinse off in cold water.

4. 4

   Put pickles in a kettle with weak vinegar and heat thoroughly; drain off and put in another kettle with 1 pint vinegar, celery seed, sugar, turmeric and red pepper.

5. 5

   Boil this a few minutes and put in jars.

6. 6

   Put a slice of onion on top and a pinch of powdered alum.

7. 7

   (I put more onion in and cut them up in the kettle with the pickles.)

* Per serving · 4 servings · Values may vary.

No additional tips available.