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Sweet Cucumber Chunks

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Submitted by rache

These are best if they sit for a month or so after canning, to give them time to work

YIELD

20 servings

PREP

10 min

COOK

96

READY

96 hrs

Ingredients

10 1E+1
EACH EACH CUCUMBERS
not too fat
8 1.9
CUPS L SUGAR
2 3E+1
TABLESPOONS ML PICKLING SPICES *
5 25
TEASPOONS ML SALT
(non-iodized salt is best)
4 946
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 330 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 592mg 25%
Total Carbohydrate 27g 27%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 5%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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