Sweet Cucumber Chunks
These are best if they sit for a month or so after canning, to give them time to work
Yield
20 servingsPrep
10 minCook
96Ready
96 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
cucumbers
not too fat |
|
| 8 | cups |
sugar
|
|
| 2 | tablespoons |
pickling spices
|
*
|
| 5 | teaspoons |
salt
(non-iodized salt is best) |
|
| 4 | cups |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
cucumbers
not too fat |
|
| 1.9 | l |
sugar
|
|
| 3E+1 | ml |
pickling spices
|
*
|
| 25 | ml |
salt
(non-iodized salt is best) |
|
| 946 | ml |
vinegar
|
|
Directions
Wash cucumbers and place in large pot.
Pour boiling water over cucumbers until they are covered.
Let stand for 24 hours and then drain.
Repeat this procedure for three days.
The cucumbers will be rather slimy after this.
This is normal.
On the fourth day drain and slice into bite-size chunks.
If the cucumbers are fat you can halve or quarter the chunks so you end up with bite-size pieces.
Combine the remaining ingredients.
Bring mixture to a boil, stirring frequently.
Pour cooked mixture over the cucumber pieces.
Return to a boil, but just a boil.
Do not cook.
Pour cucumbers and liquid mixture into canning jars and seal.
Jars should be sealed in a boiling water bath for 10 minutes.
