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Receta Chunky Sweet Pickles

Name: Chunky Sweet Pickles
Ingredients: 1 gal medium cucumbers Warm water; 8 c. granulated sugar (divided); 1 quart distilled white vinegar; 2 Tbsp. canning or possibly pickling salt; 1/3 c. pickling spices; 1 x heaping tsp. alum (see note); 1 x heaping tsp. grnd turmeric

de Global Cookbook

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Ingredientes

1 gal medium cucumbers Warm water
8 c. granulated sugar (divided)
1 quart distilled white vinegar
2 Tbsp. canning or possibly pickling salt
1/3 c. pickling spices
1 x heaping tsp. alum (see note)
1 x heaping tsp. grnd turmeric

Direcciones

Place the cucumbers in a large container. Cover with warm water and let sit overnight. Repeat this process for 2 more days (draining off cold water, covering with warm water and leaving till next day).
On the fourth day, drain off the water and cut the cucumbers into 1/2 inch chunks.
In a nonaluminum pot, combine 4 c. of the sugar with the vinegar, salt, pickling spices, alum and turmeric. Pour this warm syrup over the cucumber chunks and let sit over night.
On the fifth day, drain the syrup into a large nonaluminum pot. Add in 2 c. of the sugar, heat the syrup to dissolve the sugar, then pour the warm syrup over the pickles.
On the sixth day, drain the syrup into a large nonaluminum pot. Add in the remaining 2 c. of the sugar, heat the syrup to dissolve the sugar, then pour the warm syrup over the pickles. Let mix sit overnight.
On the seventh day, wash 10 pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
Pack the pickles into the jars. Reheat the syrup and ladle the warm syrup into 1 jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).