Tracy’s Sweet Chunk Pickles

 Tracy’s Sweet Chunk Pickles

Tracy is a friend of our family & one of the very talented cooks where Shu works; she very graciously gave me her pickle recipe to share with the whole of the inter web, so here you go, this is her recipe verbatim. By the way she has lovely handwriting.


½ cup salt

¼ cup vinegar

2 quarts water

2 dozen 3” to 4” cucumbers

1 tablespoon powdered alum.

1 stick cinnamon

1 ½ teaspoon whole cloves

1 ½ teaspoon mixed pickling spices

3 cups vinegar

6 cups sugar

Wash & dry cucumbers. Put cucumbers in a stone or stainless steel container. Add salt & ¼ cup of vinegar to 2 quarts of water, bring to a boil, then cool. Pour over cucumbers. Cover with dinner plate or glass pie plate. Fill Bell jar with water and use to hold plate under the brine. Cover & let stand for 2 weeks in a cool place. (if scum forms, remove it each day) Drain, discarding brine, & cut cucumbers into 1 inch chunks. Add alum to cucumbers & cover with cold water; let stand 24 hours. Rinse well & drain. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to a boil & pour over cucumbers. Let stand 24 hours. Drain, reserving syrup. Heat syrup to boiling and pour over pickles. Let stand 24 hours. Repeat the last step 3 times. Pack pickles into Bell jars, leaving ¼ inch head space. Remove spice bag. Bring syrup to boiling. Pour, boiling hot, over pickles, leaving ¼ inch head space. Adjust caps. Process pints & quarts 10 minutes in a boiling water bath.


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