Chunk Sweet Pickles

Chunk Sweet Pickles

1 Quart Cucumbers
1&1/2 Cups Brown Sugar

1/2 Tablespoon Stick Cinnamon

1 Tablespoon Celery Seed
1 Cup Vinegar
1 Cup Water
1/2 Tablespoon Whole Allspice

1/2 Tablespoon Mustard Seed

Select fresh, crisp cucumbers.   Cover with a brine made by dissolving 2 Tablespoons salt in 1 quart water.   Let stand overnight.  Drain. Wash. Soak overnight in clear water.    Wipe dry.    Cut in chunks.    Cook in weak vinegar until tender.   Pack loosely in sterilized jars.   Cover with a pickling sirup  made  from   remaining   ingredients.

(From “The   Household Searchlight” recipe book)