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Cucumber Chunks

  Cucumbers 5 Pound, cut into 1 -inch slices (4 Inch)
  Canning salt 1 1⁄2 Cup (24 tbs) (Soaked in brine and brine discarded)
  Water 4 Quart
  Vinegar 1 Quart
  Sugar 2 Cup (32 tbs)
  Vinegar 5 Cup (80 tbs)
  Water 3 Cup (48 tbs)
  Mixed pickling spices 2 Tablespoon

Put cucumber slices in a clean pickling container.
Dissolve salt in 4 quarts water.
Pour over cucumber slices.
Weight cucumbers under brine.
Cover container and let stand 36 hours in a cool place.
Pour 1 quart vinegar over cucumbers; add water to cover.
Simmer 10 minutes.
Drain, discarding liquid.
Combine 2 cups sugar, 5 cups vinegar and 3 cups water.
Tie spices in a cheesecloth bag; add to vinegar mixture.
Simmer 10 minutes.
Pour over cucumbers; cover and let stand 24 hours.
Drain, reserving pickling liquid; add remaining 2 to 3 cups of sugar to pickling liquid according to taste; bring to a boil.
Pour over cucumbers.
Cover and let stand 24 hours.
Pack pickles into hot jars, leaving 1/4 inch head space.
Remove spice bag.
Bring pick ling liquid to a boil.
Pour hot liquid over pickles, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints 15 minutes in boiling water bath

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2355 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 158 mg6.6%

Total Carbohydrates 499 g166.4%

Dietary Fiber 19.4 g77.5%

Sugars 438.4 g

Protein 15 g29.5%

Vitamin A 47.6% Vitamin C 105.8%

Calcium 49.6% Iron 39.1%

*Based on a 2000 Calorie diet

Cucumber Chunks Recipe