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Chunk Pickles Recipe
|Cucumbers||24 (Around 3 Inches Long)|
|Pickling salt||1⁄2 Cup (8 tbs)|
|Water||8 Cup (128 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Mustard seed||1⁄4 Cup (4 tbs)|
|Celery seed||1 Tablespoon|
|Curry powder||1 Teaspoon|
Calories 488 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7770.2 mg323.8%
Total Carbohydrates 110 g36.8%
Dietary Fiber 5.1 g20.4%
Sugars 94.1 g
Protein 7 g14.1%
Vitamin A 12.9% Vitamin C 29.4%
Calcium 20.9% Iron 23.3%
*Based on a 2000 Calorie diet
Dissolve salt in water; pour over cucumbers.
Cover; let stand at room temperature 5 hours.
Prepare jars and water bath.
Drain cucumbers; rinse thoroughly and place in large kettle.
Heat remaining ingredients to boiling, stirring until sugar is dissolved.
Pour over cucumbers; heat to boiling.
Fill jars, process and cool and store.