Grandma Grace’s Chunk Pickles

Day 1: Chunk cucumbers and add to a 5 gallon bucket with 2 cups salt and 1 gallon water. Let stand for 3 days making sure to mix everyday and to somehow press the pickles down so that they stay below the brine (I put a plate on top with the gallon jug of vinegar on top).

Day2: Stir

Day 3: Stir

Day 4: Drain, cover with clear water, let stand for 24 hours.

Day 5: Drain. Make brine of 4 quarts of boiling water and 2 Tablespoons of alum. Pour this mixture over the pickles and let stand for 24 hours.

Day 6: Drain the pickles. Mix 6 pints sugar, 6 pints vinegar, 2 Tablespoons of pickling spice and 2 Tablespoons of celery seed. Bring to boil and pour over pickles. Let stand for 24 hours.

Day 7, 8 and 9: Drain. Reheat juice adding an additional 3/4 cup sugar to the mixture each day. Be sure brine is hot and pour over pickles.

Day 10: Drain juice and reheat. Put pickles in jars, pour hot juice over and seal right away.