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Chunk Pickles

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Anonymous (not verified)
  Cucumbers 24 (Around 3 Inches Long)
  Pickling salt 1⁄2 Cup (8 tbs)
  Water 8 Cup (128 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Vinegar 2 Cup (32 tbs)
  Mustard seed 1⁄4 Cup (4 tbs)
  Celery seed 1 Tablespoon
  Curry powder 1 Teaspoon

Wash unpared cucumbers; cut into 1-inch chunks.
Dissolve salt in water; pour over cucumbers.
Cover; let stand at room temperature 5 hours.
Prepare jars and water bath.
Drain cucumbers; rinse thoroughly and place in large kettle.
Heat remaining ingredients to boiling, stirring until sugar is dissolved.
Pour over cucumbers; heat to boiling.
Fill jars, process and cool and store.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 488 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7770.2 mg323.8%

Total Carbohydrates 110 g36.8%

Dietary Fiber 5.1 g20.4%

Sugars 94.1 g

Protein 7 g14.1%

Vitamin A 12.9% Vitamin C 29.4%

Calcium 20.9% Iron 23.3%

*Based on a 2000 Calorie diet

Chunk Pickles Recipe