MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Virginia Chunk Sweet Pickles
Categories: Squash, Pickles, Preserving
Yield: 16 Pints

74 Cucumbers; 4" to 5" long
+=OR=+
2 ga Small (gherkin-sized) cukes

MMMMM------------------------FIRST BRINE-----------------------------
2 c Salt
+=TO=+
1 ga Water

MMMMM------------------------SECOND BRINE-----------------------------
2 c Salt
+=AND=+
1 tb Powdered alum
+=TO=+
1 ga Water

MMMMM---------------------------PICKLE--------------------------------
6 c Vinegar
1/3 c Pickling spice
1 tb Celery seed
3 c Sugar; divided

Make brine of 2 cups salt to 1 gallon water. Boil and
pour boiling water over cucumbers. Let stand 1 week in
hot weather. Skim daily. Drain and cut into chunks.

The next 3 mornings make a boiling hot solution of 1 gal.
water and 1 tablespoon alum and pour over pickles (fresh
hot bath for 3 mornings). The 4th morning, drain from
alum water and heat.

Make mixture of 6 cups vinegar, 5 cups sugar, 1/3 cup
pickling spice, and 1 tablespoon celery seed; pour over
pickles. The 5th morning, drain this liquid off and add
2 cups sugar; heat again to boiling point and pour over
pickles. The 6th morning, drain liquid off and add 1 cup
sugar; heat.

Pack pickles into jars; finish filling jars with liquid
and seal at once.

FROM: Uncle Phaedrus, Finder of Lost Recipes

From: http://hungrybrowser.com

Uncle Dirty Dave's Archives

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... No rules! So long as your soup is soup-like you're OK.
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