Sweet Chunk Pickles
Submitted by dinosaur54
Old-fashioned sweet chunk pickles brined for two weeks, then packed in a warm cinnamon-clove syrup and water bath canned. Crunchy, spiced, and worth every day of the wait. Makes 3 pints.
YIELD
3 pintsPREP
20 minCOOK
20 minREADY
3These are the real deal. Not a quick refrigerator pickle, not a shortcut jar from the store. These sweet chunk pickles take time and reward you with that deep, spiced crunch that grandma’s pantry was famous for.
Small cucumbers soak in a salt brine for two full weeks, developing flavor and texture you simply cannot rush.
After that, they get cut into chunks and bathed in a sweet vinegar syrup laced with cinnamon stick, whole cloves, and pickling spices.
The syrup gets reheated and poured back over the pickles several times over a few days, building layers of sweetness into every bite before the final water bath seal.
Chef Tips
- Use fresh, firm pickling cucumbers no bigger than 4 inches for the best crunch
- Skim any scum off the brine daily during the two-week ferment. It’s normal and harmless, but removing it keeps the brine clean
- A stone crock works best for brining, but food-grade stainless steel is a fine substitute
- Don’t skip the repeated syrup pours. Each round drives more sweetness into the cucumber chunks
- Process jars in a boiling water bath for exactly 10 minutes to ensure a safe shelf-stable seal
Ingredients
Directions
Wash and dry cucumbers.
Put cucumbers in a stone jar or stainless steel container.
Add salt and ½ cup vinegar to 2 quarts water; bring to boiling; cool.
Pour over cucumbers.
Cover with dinner plate or glass pie plate.
Fill Ball jar with water and use to hold plate under brine.
Cover and let stand 2 weeks in a cool place.
(If scum forms, remove it each day.)
Drain, discarding brine, and cut cucumbers into 1-inch chunks.
Cover with cold water; let stand 24 hours.
Rinse well and drain.
Tie spices in a cheesecloth bag; add to remaining ingredients.
Bring to boiling; pour over cucumbers.
Let stand 24 hours.
Drain, reserving sirup.
Heat syrup to boiling and pour over pickles.
Let stand 24 hours.
Repeat the last step three times.
Pack pickles into hot Ball jars, leaving ¼ inch head space.
Remove spice bag.
Bring sirup to boiling.
Pour, boiling hot, over pickles, leaving ¼ inch head space.
Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.
Comments