Chunky Pickles
Chunky Pickles recipe
Yield
12 servingsPrep
30 minCook
0 minReady
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
cucumbers
|
*
|
| 1 ½ | cups |
brown sugar
|
*
|
| ½ | tablespoon |
cinnamon sticks
|
*
|
| ½ | tablespoon |
celery seeds
|
|
| 1 | cup |
vinegar
|
|
| 1 | cup |
water
|
|
| ½ | tablespoon |
allspice
whole |
|
| ½ | tablespoon |
mustard seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
cucumbers
|
*
|
| 355 | ml |
brown sugar
|
*
|
| 7.5 | ml |
cinnamon sticks
|
*
|
| 7.5 | ml |
celery seeds
|
|
| 237 | ml |
vinegar
|
|
| 237 | ml |
water
|
|
| 7.5 | ml |
allspice
whole |
|
| 7.5 | ml |
mustard seeds
|
|
Directions
Select fresh, crisp cucumbers.
Cover with a brine made by dissolving 2 tablespoons salt in 1 quart water.
Let stand overnight.
Drain. Wash.
Soak overnight in clear water.
Wipe dry.
Cut in chunks if big.
Cook in weak vinegar until tender.
Pack loosely in sterilized jars.
Cover with a pickling sirup made from remaining ingredients.
Note: Hot peppers can be added if desired.
