|Corn relish, sweet chunk pickles, and bread and butter pickles.|
This week, it's been pickle-palooza at our house. Bread and butter pickles, spicy sweet pickles, and sweet chunks.
|Sweet Chunk Pickles, Day 4|
If you're looking for quick pickles, these won't fit the bill--they take a full six days to make--but they are worth the extra time.
Sweet Chunk Pickles
Gather a little less than 2 gallons pickling cucumbers--about 20-30 depending on size (small cukes work best. The big ones go to the chickens!)
Day 1: Rub cucumbers with coarse salt to clean, then rinse. For crisper cucumbers, slice off blossom end of cucumber. Place whole cucumbers in a 2-gallon crock. Fill crock with enough boiling water to cover the tops of the cucumbers. Cover crock with plate.
Day 2: Drain, then refill with boiling water to cover. Keep plate in place as a lid.
Day 3: Drain, then refill with boiling water to cover. Keep plate in place as a lid.
Day 4: Drain and rinse cucumbers. Cut into 1/4- to 1/2-inch slices, return to crock. Combine the following ingredients in a large pot:
1 qt. cider vinegar
8 c. sugar (we've reduced to 6 and find the pickles are still plenty sweet)
2 T. canning salt
1 T. whole cloves
2 T. pickling spice
2 sticks of cinnamon, broken into pieces
Bring to a boil, then pour syrup over sliced cucumbers and replace plate as lid.
Day 5: Drain syrup from crock into large pot, bring syrup to a boil, pour over cucumbers, replace lid.
Day 6: Place cucumbers and syrup in large pot, bring to a boil. Add several drops of green food coloring if desired. Fill sterilized, hot pint jars leaving about 1/2-inch head space, wipe rims, adjust lids, and tighten rings. Process in hot-water bath 10 minutes, remove from canner and allow to cool. Check to make sure jars have sealed. Be sure to follow safe canning practices and process for your altitude.