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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chunk Sweet Pickles Recipe

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This recipe for Chunk Sweet Pickles is from Faulkner Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
75 cucumbers, 4 to 5 inches long (about 2 gallons)
plain salt (not iodized)
apple cider vinegar
sugar
alum
pickling spice
celery seed
Directions:
Directions:
Wash cucumbers. Mix together 1 gallon of water and 2 cups of salt. Boil and pour over cucumbers; weight cucumbers down to keep them under the brine solution. Let stand one week. You may need to skim the solution daily. Drain and rinse cucumbers and cut into chunks. Make a boiling hot solution of one gallon of water and 1 tablespoon of powdered alum and pour over cucumbers. Make this solution for a total of three mornings, draining and replacing alum solution with fresh.

On the fourth morning, discard alum water and rinse cucumbers. In a large pot, combine 6 cups vinegar and 5 cups sugar. Tie in a small cloth: 1/3 cup pickling spice and 1 tablespoon celery seed. Add pouch to vinegar and sugar and heat until boiling. Pour over cucumbers. On the fifth morning, drain this liquid into large pot and add 2 more cups sugar. Heat again to boiling point and pour over pickles. On the sixth morning, drain liquid into large pot and add 1 cup sugar. Heat until boiling. Pack the cucumbers into sterilized jars and fill to within 1/2 inch of top with boiling liquid. Seal at once.

 

 

 

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