Sweet Chunk Pickles

1. 1

   Clean cukes and chunk into 1-inch pieces.

2. 2

   Soak overnight in 1 cup salt and 1 gallon vinegar.

3. 3

   In the morning, drain and boil in 2 quarts water and 2 cups vinegar until they lose their bright green color.

4. 4

   Drain.

5. 5

   Put alum size of pea in each pint.

6. 6

   Make syrup of 6 cups brown sugar and 2 cups white sugar, 4 cups vinegar, 3 tablespoons allspice berries, 2 tablespoons celery seed and 8 sticks of cinnamon.

7. 7

   Heat slowly to boiling point and pour over pickles.

8. 8

   Seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.