Libbie's Chunk Pickles
Recipe: #13566
July 31, 2014
Categories: Snacks, Cucumber, Canning/Preserving, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"This is another of Libby's recipes. The pickles come out crunchy and good. This is a really old recipe and takes a lot of time, but it's worth it. It is made in the old crocks for 10 days. Yield 5 quarts."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (1298.7 g)
- Calories 961.7
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 45307.2 mg
- Total Carbohydrate - 244.5 g
- Dietary Fiber - 1.4 g
- Sugars - 241.4 g
- Protein - 1.1 g
- Calcium - 93 mg
- Iron - 1.3 mg
- Vitamin C - 5.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Soak cucumbers in salt brine (2 cups salt to 5 quarts cucumbers with enough water to cover).
Step 2
Make sure you cover with a plate with a weight on top so all cucumbers are under brine. Soak these for 3 days in crock made for pickles.
Step 3
On 4th day, drain and add 2 tablespoon alum to 1 gallon water. Soak in this mixture for 3 days with plate and weight again.
Step 4
On 7th day, drain and soak in clean water with plate and weight again.
Step 5
On 10th day, drain and pack tightly in quart jars and pour the following syrup over cucumbers: boil 6 cups sugar to 1 pint vinegar and spices.
Step 6
Put on lids and process in hot water bath 45 minutes.
Tips
No special items needed.
0 Reviews
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