Virginia sweet pickle chunks

Yield: 6 Servings

Measure Ingredient
75 \N Cucumbers; 4-5 inches long or-
2 gallons Smaller cucumbers
\N \N Powdered alum
\N \N Salt
\N \N Sugar
\N \N Pickling spice
\N \N Celery seed


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)


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, .

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