CHUNK SWEET PICKLES

By pbaumgartner

Aunt Louise (Love) Davis is the source for these sweet pickles that Mother made whenever she could find those small cucumbers with the tiny seeds that she called "pickles."

Ingredients

• 1 c. barrel salt
• 1 Tbs. of alum.
• 1 Tbs. celery seed
• 1 stick cinnamon
• vinegar
• sugar
• small cucumbers ("pickles")

Details

Servings 24
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Cut larger pickles in chunks and split the ends of smaller pickles after washing them.
Place the pickles in a stone jar and cover with boiling salt water, using 1 c. barrel salt per gallon of water.
Let stand for 3 days.
Pour off brine and replace with fresh boiling water over them each day for three days. On the third day, add 1 Tbs. of alum.
The next day, drain the water and pack the pickles in quart jars, making sure that any surplus water is drained off into the sink.
Pour into each jar 1 Tbs. celery seed and 1 stick cinnamon down one side. Use a few cloves, if desired.
Last, add a mixture of equal parts of boiling hot vinegar and sugar. Seal immediately.