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Crispy Chunks

American.Fiesta's picture
Ingredients
  Cucumbers 8 Medium
  Salt To Taste
  Vinegar 2 Cup (32 tbs)
  Alum 2 Teaspoon
  Sugar 4 Cup (64 tbs)
  White vinegar 2 Cup (32 tbs)
  Pickling spice 1 Tablespoon
Directions

Place cucumbers in a gallon crock; cover with brine, using 1 /2 cup salt per quart of water.
Let stand for three days.
Drain; cover with cold water.
Let stand for three days; change water each day.
Cut cucumbers in chunks; add vinegar, 4 cups water and alum.
Bring to a boil; remove from heat.
Let stand for two days.
Drain cucumbers.
Combine sugar, 2 cups white vinegar and pickling spice; bring to a boil.
Pour over cucumbers; let stand overnight.
Repeat process for 2 additional days.
Bring cucumbers and syrup to a boil.
Pack in hot sterilized jars.
Seal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Party

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3402 Calories from Fat 11

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 421.2 mg17.5%

Total Carbohydrates 852 g283.9%

Dietary Fiber 10 g40.1%

Sugars 819.5 g

Protein 8 g15.6%

Vitamin A 25.2% Vitamin C 56%

Calcium 22.9% Iron 19.9%

*Based on a 2000 Calorie diet

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Crispy Chunks Recipe