Virginia sweet pickle chunks
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | Cucumbers; 4-5 inches long or- | |
| 2 | gallons | Smaller cucumbers |
| Powdered alum | ||
| Salt | ||
| Sugar | ||
| Pickling spice | ||
| Celery seed | ||
Directions
ALSO
Place 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, ⅓ 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 ½ inch of jar top. Seal at once. Delicious! MRS ED WALLACE (DORIS)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .