Nine day chunk pickles

Yield: 1 servings

Measure Ingredient
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Pick out the smallest cucumber that you can find. Follow same recipe as for the 9 day chunk pickle, but leave cucumbers whole.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% NINE DAY CHUNK PICKLES %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% 7 lbs cukes 3 lbs sugar (1 lb = 2-¼ cups) 1 quart white vinegar 3 quarts water 1 tbsp alum cinnamon stick allspice (whole) celery seed green food coloring, if desired large plastic bucket Soak the cucumbers (whole) in brine for three days (1 cup salt to 1 gallon of water) 3RD DAY: Drain and cover with fresh water 4TH DAY: Drain and cover with fresh water 5TH DAY: Drain, wipe dry, and cut into 1 inch chunks. Simmer in 1 quart vinegar and 3 quarts water with the 1 tbsp alum added. Let stand over night in this mixture. 6TH DAY: Drain cucumbers. Mix together1-½ quarts vinegar and 1-½ quarts water. Bring to boil.

While boiling, add cinnamon sticks, whole allspice, celery seed and 2-¼ cups of white sugar. Pour over the drained cucumber chunks and let stand over night. 7TH DAY: Drain off syrup, reserving. Bring reserved syrup to a boil and add another 2-¼ cups of sugar to mixture. Boil until sugar is completely dissolved. Pour over drained cucumbers. 8TH DAY: Let sit for 24 hours. 9TH DAY: Drain syrup, reserving. Bring reserved syrup to a boil and add the last 2-¼ cups of white sugar. Boil until sugar is dissolved. Green food coloring can be added at this point if desired. Pack pickles into clean, sterilized jars. Pour hot syrup over pickles, leaving 1 inch head space. Seal with clean, new, hot lids. Process in boiling water bath 15 minutes for pints and 20 minutes for quarts. This is the absolute best pickle I have ever made, or eaten. They are sweet but tangy, and the cucumbers stay nice and crisp. Best all round sweet pickle recipe EVER. Origin: Sharon Stevens, from unknown source Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 12-31-94

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