Title: Virginia Chunk Pickles (14 Day)
Categories: Pickle Neysa
Yield: 1 Pints

		Firm cucumbers
		Canning salt
		Powdered alum
		Cider vinegar
		Sugar
		Celery seed
		Pickling spice
		Green or red food coloring

I have not listed the amounts of the ingredients because they will vary depending on how many cucumbers you use. This recipe is very old and was handed down in my husband's family. I am typing it in as I was given it.

Wash pickles good.

Make brine of 2 c. (canning) salt to 1 gal. of water and pour over pickles boiling hot. Let stand 1 week. Skim every day if white scum appears.

Drain and cut in chunks.

For the next three mornings make a boiling hot solution of 1 gal water and 1 tb powdered alum. Pour over pickles. Make this fresh hot bath every morning for 3 mornings.

On the 4th morning drain from alum water and heat 6 c. of vinegar, 5 c. sugar, 1/3 c. pickling spices and 1 tb. celery seed.

On the 5th morning drain this liquid off into a pot and add 2 more c. of sugar. Heat again to boiling and pour over pickles. You can add food coloring now if you like. (I use to make a batch of green and a batch of red. Made nice christmas gifts.)

On the 6th day drain liquid, add 1 cup sugar. Then heat to boiling, pack pickles in sterile jars and pour liquid over them. Seal.

Source: Great Grandma Fogle

Typos by Neysa

previous

next