Chunk Pickles - cooking recipe

Ingredients

5 to 6 medium pickles (approximately)
1 pt. vinegar
1/2 tsp. celery seed
1 pt. sugar
1/2 tsp. turmeric
1/4 tsp. red pepper
3 small onions
powdered alum

Preparation

Cut pickles an inch thick (half if necessary).
Pour boiling saltwater over them. Let stand overnight.
In the morning, rinse off in cold water.
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.
Boil this a few minutes and put in jars.
Put a slice of onion on top and a pinch of powdered alum.
(I put more onion in and cut them up in the kettle with the pickles.)