Chunk pickle (mennonite)
4 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | Cucumber chunks |
| ½ | cup | Water |
| Boiling water to cover | ||
| 3 | cups | Sugar |
| 3 | cups | Vinegar |
| 1 | cup | Water |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Mustard seed |
| 1 | teaspoon | Celery seed |
| ½ | teaspoon | Turmeric |
Directions
Cut medium-sized cucumbers into 1-inch chunks. Add salt and cover with boiling water. Let stand overnight and drain. Combine sugar, vinegar, water, and spices. Bring to a boil and add pickles. When the boiling point has been reached, can and seal.
Mrs. Ira Newcomer of Ohio _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-22-95