Try this Sweet Chunk Pickles recipe, or contribute your own.

Still searching for what to cook ?

Name: Sweet Chunk Pickles
Prep time: 15 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 c Vinegar; 6 c Sugar; 1/2 c Salt; 1 1/2 ts Mixed pickling spices; 3 c Vinegar; Water; 2 Dozen 3 to 4 inch cucumbers; 1 Stick cinnamon; 1 1/2 ts Cloves; 2 qt Water

Find the most delicious recipes here

INGREDIENTS

1/4 c Vinegar
6 c Sugar
1/2 c Salt
1 1/2 ts Mixed pickling spices
3 c Vinegar
Water
2 Dozen 3 to 4 inch cucumbers
1 Stick cinnamon
1 1/2 ts Cloves
2 qt Water

Servings

INSTRUCTIONS

Wash and dry cucumbers. Put cucumbers in a stone jar or stainless steel container. Add salt and 1/2 cup vinegar to 2 quarts water; bring to boiling; cool. Pour over cucumbers. Cover with dinner plate or glass pie plate. Fill Ball jar with water and use to hold plate under brine. Cover and let stand 2 weeks in a cool place. (If scum forms, remove it each day.) Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover with cold water; let stand 24 hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over cucumbers. Let stand 24 hours. Drain, reserving sirup. Heat surup to boiling and pour over pickles. Let stand 24 hours. Repeat the last step three times. Pack pickles into hot Ball jars, leaving 1/4 inch head space. Remove spice bag. Bring sirup to boiling. Pour, boiling hot, over pickles, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 3 pints. From: The Ball Blue Book Shared By: Pat Stockett

NOTES

Alert editor

Sweet Chunk Pickles

1/4 c Vinegar 
6 c Sugar 
1/2 c Salt 
1 1/2 ts Mixed pickling spices 
3 c Vinegar 
  Water 
2  Dozen 3 to 4 inch cucumbers 
1  Stick cinnamon 
1 1/2 ts Cloves 
2 qt Water

Wash and dry cucumbers.  Put cucumbers in a stone jar or stainless steel  container.  Add salt and 1/2 cup vinegar to 2 quarts water; bring to  boiling; cool. Pour over cucumbers. Cover with dinner plate or glass pie  plate.  Fill Ball jar with water and use to hold plate under brine. Cover  and let stand 2 weeks in a cool place. (If scum forms, remove it each day.)  Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover with  cold water; let stand 24 hours. Rinse well and drain. Tie spices in a  cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over  cucumbers.  Let stand 24 hours. Drain, reserving sirup. Heat surup to  boiling and pour over pickles. Let stand 24 hours. Repeat the last step  three times. Pack pickles into hot Ball jars, leaving 1/4 inch head space.  Remove spice bag.  Bring sirup to boiling. Pour, boiling hot, over pickles,  leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10  minutes in boiling water bath. Yield: About 3 pints.    From: The Ball Blue Book Shared By: Pat Stockett

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (815g)
Recipe Makes: 6 Servings

Calories: 2391
Calories from Fat: 7 (0%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 16.3mg		1 %
Potassium 320.6mg		8 %
Total Carbohydrate 616.1g		181 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 609.3g
Protein 2.7g		4 %
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.

About Our Nutrition Facts

Calories per serving: 2391

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe