Chunk Sweet Pickles - Recipe

CHUNK SWEET PICKLES

About 15 medium size cucumbers, cut in chunks (if small ones are used, pierce with tooth pick or steel fork to keep from shriveling).

Make a brine with 1 cup salt, 3 cups water. Soak cucumbers overnight or about 12 hours in the brine. In the morning, drain well.

Boil 2 cups of vinegar, 1 cup water, keep boiling, drop in cucumbers to make about a quart. Scald, but do not boil—keep turning them in hot vinegar until well heated through. Pack into hot sterilized jars.

Cover with the following:

Syrup:

6 cups sugar
3 cups vinegar
alum, the size of a large pea (about 1/4 tsp.)

Boil well, then add 8 drops oil of cloves, 10 drops oil of cinnamon (or whole spices may be used and packed in jar while filling). Pour the boiling syrup over the cucumbers while they are hot and seal.

It is best to fill and seal 1 jar at a time. If properly sealed they will keep indefinitely. (This recipe has been in my husband's family over 3 generations.)

Agnes Bartlett Correll 1947

Cooks Note: This recipe was in a box of recipe clippings sent to us. We are happy to be able to share it with you!

Please note that the USDA's canning recommendations have changed over the years, but this recipe works for us, as it did for Agnes.

If you would like to make the updated version, process the jars in a boiling water bath canner for 10 minutes (pints) or 15 minutes (quarts) (leave 1/4-inch headspace).

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recipe reviews
Chunk Sweet Pickles

· Jul 17 · #181842

Ardis Trinkle (Kentucky) says:

I made these and they were wonderful, and so easy! I could not manage the recipes that took days to complete. I am adding some hot pepper flakes to my next batch. They are best if you wait about 2 weeks before opening the jar, after that they were very addictive:)

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