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Sweet Chunk Pickles

  Cucumber 2 1⁄2 Pound (4 Inch Size)
  Canning salt 1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)
  Vinegar 1⁄2 Cup (8 tbs)
  Water 2 Quart
  Sugar 6 Cup (96 tbs)
  Cinnamon stick 1
  Whole cloves 1 1⁄2 Teaspoon
  Mixed pickling spices 1 1⁄2 Teaspoon
  Vinegar 3 Cup (48 tbs)

Wash and dry cucumbers.
Put cucumbers in a clean pickling container.
Add salt and 1/2 cup vinegar to 2 quarts water.
Bring to a boil; cool.
Pour over cucumbers.
Weight cucumbers under brine.
Cover and let stand 2 weeks in a cool place.
Drain, discarding brine, and cut cucumbers into 1-inch chunks.
Cover with cold water; let stand 24 hours.
Rinse well and drain.
Tie spices in a cheesecloth bag; add to remaining ingredients.
Bring to a boil; pour over cucumbers.
Let stand 24 hours.
Drain, reserving pickling liquid.
Bring pickling liquid to a boil and pour over pickles.
Let stand 24 hours.
Repeat the last step three times.
Pack pickles into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over pickles, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 15 minutes in boiling water bath.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4993 Calories from Fat 11

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.43 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 70 mg2.9%

Total Carbohydrates 1248 g415.9%

Dietary Fiber 9.1 g36.6%

Sugars 1218.2 g

Protein 8 g15.4%

Vitamin A 23.9% Vitamin C 54.5%

Calcium 26.7% Iron 21.2%

*Based on a 2000 Calorie diet


Sweet Chunk Pickles Recipe