recipes@decwrl.UUCP (09/11/87)
CUKE-CHUNKS(AV) USENET Cookbook CUKE-CHUNKS(AV)
SWEET CUCUMBER CHUNKS
CUKE-CHUNKS - A very sweet cucumber pickle
My wife's grandmother provided us with this wonderful pickle
recipe.
INGREDIENTS (Serves many)
10 cucumbers, not too fat
8 cups sugar
2 Tbsp pickling spice (see note)
5 tsp salt (noniodized salt is best)
4 cups vinegar
PROCEDURE
(1) Wash cucumbers and place in large pot. Pour boil-
ing water over cucumbers until they are covered.
Let stand for 24 hours and then drain. Repeat this
procedure for three (3) days. The cucumbers will
be rather slimy after this. This is normal.
(2) 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.
(3) Combine the remaining ingredients. Bring mixture
to a boil, stirring frequently. Pour cooked mix-
ture over the cucumber pieces.
(4) 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.
NOTES
These are best if they sit for a month or so after canning,
to give them time to work. If you use iodized salt, they are
more likely to get cloudy during that month.
If your grocery does not sell premixed "pickling spice" mix-
tures, try various combinations of mustard seeds, celery
seeds, coriander, dill, or any other strongly-flavored
spices that you like.
We increase this recipe by several times. Last year we used
about 200 cucumbers.
RATING
Difficulty: easy. Time: 4 days of soaking. About 1-2 hours
of real work. Precision: Approximate measure ok.
CONTRIBUTOR
Jim Roche
University of Rochester, Computer Science Department
roche@cs.rochester.edu rochester!roche