Title: Chunk Pickle (Mennonite)
Categories: Pickle Preserve Ethnic
Yield: 4 Quarts

1	ga	Cucumber chunks
1/2	c	Water
		Boiling water to cover
3	c	Sugar
3	c	Vinegar
1	c	Water
1	ts	Allspice
1	ts	Dry mustard
1	ts	Mustard seed
1	ts	Celery seed
1/2	ts	Turmeric

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

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