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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chunk Pickles Recipe

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This recipe for Chunk Pickles is from Don't Even Think About Making This Non Fat, 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:  
Cut enough cucumbers into chunks to fill a 3 gallon crock.
2 cups salt
One gallon boiling water
1 tbsp alum
5 qts vinegar
6 cups sugar
1/2 oz celery seed
1 oz cinnamon stick
Directions:
Directions:
Pack cucumber chunks lightly in crock. Make solution of boiling water and salt. Pour over cukes and weigh down. Let stand 7 days. Skim every day if necessary. On 8th day drain well. Pour over them one gallon boiling water, 1 tbsp. alum. Let stand one day. On the 9th day drain well. Pour 1 gallon boiling water over cukes. 10th day drain. Mix 5 qts vinegar 6 cups sugar 1/2 oz celery seed, 1 oz cinnamon stick and heat to boiling. For three days drain and heat vinegar mixture adding one more cup of sugar each day. On the 4th day, seal in sterilized jars. Keep weighted down at all times. Each day should be a 24 hr period so it is best to do each morning.
Personal Notes:
Personal Notes:
This recipe came from Helen Capps who lived in Sand Point, Idaho. She and her husband George were friends of Mom's in McGill.

 

 

 

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