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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Virginia Chunk Sweet Pickles Recipe

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This recipe for Virginia Chunk Sweet Pickles is from The Phillips Family Cookbook, 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:  
75 cucumbers 4-5 inches long (kirby's are best)
Kosher Salt
Alum
White vinegar
pickling spices
celery seed
Directions:
Directions:
Clean and dry a crock that holds at least 1-2 gallons. Be sure it is very clean!

Make a brine of 2 cups of salt to one gallon of water (use kosher salt). Bring to boil and pour over whole cucumbers. Weigh down the cucumbers to keep them under the brine. Let stand one week. In hot weather, skim the top off daily.

At the end of the week, drain and cut cucumbers into chunks. For the next 3 days, make a boiling hot solution of 1 gallon of water and 1 TB powdered Alum. Pour over pickles. Make a fresh solution each day, pouring off the old solution. On the fourth morning, drain and discard Alum water. Heat 6 cups of white vinegar, 5 cups of sugar, 1/3 c pickling spices, 1 TB celery seed, tie all the above into a cheesecloth bag. Bring to a boil, pour over pickles. On the fifth day, drain liquid into a pan, add 2 more cups of sugar, reheating to a boil. Pour solution over pickles. On the sixth morning, drain liquid into a pan, add one cup of sugar. Heat to a boil. Pack the pickles into sterilized jars and fill to within 1/2 inch to the top of the jar. Add boiling liquid, sealing at once. When the lids "snap", you know they have sealed.

 

 

 

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