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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Canning, Pickle Cucumber Chunks Recipe

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This recipe for Canning, Pickle Cucumber Chunks is from From one generation to the next ..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. salt
4 qts. water
4 qts. 1-inch slices small to medium cucumbers (kirby)
1 qt. white vinegar
2 c. sugar
5 c. vinegar (4 cider and 1 balsamic)
3 c. water
2 tbsp. mixed pickling spices
3 c. sugar

Makes 7 pints. BEST TO MAKE MORE / DOUBLE THIS RECIPE to make 14 pints
Directions:
Directions:
Put cucumber slices in a stone jar or stainless steel container. Dissolve salt in 4 quarts water. Pour over cucumber slices. Cover with dinner plate or glass pie plate. Fill Ball jar with water and use to hold plate under brine. Cover and let stand 36 hours in a cool place.

Drain. 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 syrup; add remaining sugar to syrup; heat to boiling. Pour over cucumbers. Cover and let stand 24 hours.

Pack pickles into sterilized Ball jars, leaving 1/8" head space. Remove spice bag. Heat syrup to boiling. Pour boiling hot over pickles, leaving 1/8" head space. Adjust caps.
Number Of Servings:
Number Of Servings:
Yields: 8 pints or 4 quarts

 

 

 

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