Try this Virginia Sweet Pickle Chunks recipe, or contribute your own.
Suggest a better descriptionPlace cucumbers in large crock. Do not use metal container. Make a brine of 2 cups salt to 1 gallon water. Boil and pour over cucumbers. Let stand 1 week. (In hot weather, skim daily). Drain and cut in chunks. For the next 3 mornings, make a boiling solution of 1 gallon water 1 tablespoon powdered alum. Drain first solution and pour water-alum solution over cucumbers. Make a fresh solution each day. On the 4th day, drain and discard alum water. Boil 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed; pour over cucumbers. On 5th day, drain, reserve liquid and add 2 cups sugar. Heat liquid again to boiling and pour over cucumbers. On 6th day, drain and reserve liquid; add 1 cup sugar. Heat to boiling. Pack pickles into sterilized jars. Cover with boiling liquid to within 1/2 inch of jar top. Seal at once. Delicious! MRS ED WALLACE (DORIS) MARVELL, AR From the book
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.9mg | 0 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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