Virginia Chunk Sweet Pickles

Ingredients

• 75 cucumbers four or five inches long or two gallons small ones.
• 2 cups salt
• 1 gallon water
• 6 cups vinegar
• 5 cups sugar
• 1/3 cup pickling spice
• 1 tablespoon celery seed

Method

1. 1

   Make brine of a proportion of 2 cups salt to 1 gallon water, boil and pour over cucumbers boiling hot.

2. 2

   Let stand one week.

3. 3

   In hot weather skim daily.

4. 4

   Drain and cut in chunks.

5. 5

   For the next three mornings make a boiling hot solution of one gallon water and one tablespoon powdered alum and pour over the pickles.

6. 6

   Make this fresh hot bath for three mornings.

7. 7

   On the fourth morning heat vinegar, sugar, pickling spice and celery seed to boiling point and pour over the pickles.

8. 8

   On the fifth morning, drain this liquid off and add more sugar, heat again to boiling point and pour over pickles.

9. 9

   On the sixth morning drain liquid, add sugar and heat.

10. 10

    Pack pickles into sterilized jars and pour this liquid over until the jars are filled.

11. 11

    Seal while hot.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 21. The excerpt below is the record exactly as published.

Virginia Chunk Sweet Pickles 75 cucumbers four or five inches long or two gallons small ones. Make brine of a proportion of 2 cups salt to 1 gallon water, boil and pour over cucumbers boiling hot. Let stand one week. In hot weather skim daily. Drain and cut in chunks. For the next three mornings make a boiling hot solution of one gallon water and one tablespoon powdered alum and pour over the pickles. Make this fresh hot bath for three mornings. On the fourth morning heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed

Cook this with the app: pantry check, scaling, and the assistant.