Virginia Chunk Pickles Recipe Easy Kitchen Guide
Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly. In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until.
Virginia Chunk Pickles Recipe Easy Kitchen Guide
Day 1: Chunk cucumbers and add to a 5 gallon bucket with 2 cups salt and 1 gallon water. Let stand for 3 days making sure to mix everyday and to somehow press the pickles down so that they stay below the brine (I put a plate on top with the gallon jug of vinegar on top). Day 4: Drain, cover with clear water, let stand for 24 hours. Day 5: Drain.
This is a Feast! Grandma's Virginia Chunk Pickles
directions. Drain pickles and cut into chunks or thick slices. Combine sugar, vinegar and spices in small saucepan. Bring to a boil, stirring until sugar dissolves. Put pickles and garlic in jar and add sugar mixture. Cover, cool and refrigerate.
Virginia Chunk pickles, all sealed and done. Chunk, Pickles, Cucumber
Virginia Chunk Sweet Pickles. 75 cucumbers 4 or 5 inches long, or 2 gallons small ones; Or use what you have; most any nice solid cucumber makes a nice pickle; MAKE brine of a proportion of 2 cups salt to one gallon water, boil and pour over cucumbers boiling hot. Weight down to keep under brine. Let stand one week. In hot weather skim daily.
to Kat's Canning Tidbits I hope you enjoy your visit! Virginia
JOSIE'S VIRGINIA CHUNK SWEET. PICKLES. 75 cucumbers, 4 or 5 inches long or 2 gal. sm. ones. Salt (use salt that is especially for canning) Melt brine of a proportion of 2 cups salt to 1 gallon water; boil and pour over cucumbers. Weight down to keep under brine. Let stand 1 week. In hot weather, skim daily. Drain and cut in chunks.
This is a Feast! Grandma's Virginia Chunk Pickles
The second thing I ever pickled and canned was Mawmaw Ellis' Virginia Chunk Sweet Pickles. Mawmaw Ellis died when I was six years old. She was my Great Gre.
This is a Feast! Grandma's Virginia Chunk Pickles
Boil and pour over cucumbers. Let stand 1 week. (In hot weather, skim daily). Drain and cut in chunks. For the next 3 mornings, make a boiling solution of 1 gallon water 1 tablespoon powdered alum. Drain first solution and pour water-alum solution over cucumbers. Make a fresh solution each day. On the 4th day, drain and discard alum water.
Sinigang sa Pickles Bitesized.ph
I found recipes titled things such as Virginia Sweet Chunk Pickles and Grandma's 14 Day Fermented Chunk Pickles that my father confirmed were close, very close. So I made a small batch.
These Virginia Chunk Sweet Pickles were a childhood favorite of mine
Virginia sweet pickle chunks. Yield: 6 Servings. Measure Ingredient; 75 \N: Cucumbers; 4-5 inches long or-2 gallons: Smaller cucumbers \N \N: Powdered alum \N \N: Salt \N \N: Sugar. Chocolate chunk cookies; Martha's virginia cake; Old virginia ketchup; Old virginia pound cake; Orange chocolate chunk cookies; Oyster sauce for virginia ham.
several jars filled with pickles sitting on top of a table
Day 2: Drain the water on the cucumbers and cover them with salt and fresh boiling water. Day 3: Add the powdered alum to the cucumbers before adding the boiling water. Day 4: Drain the pickles and add the pickling spice packet to the jar. Bring the cider vinegar to a boil and pour it over the cucumbers.
Virginia Chunk Pickles Recipe Easy Kitchen Guide
Save this Martha's Virginia sweet chunk pickles recipe and more from The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart to your own online collection at EatYourBooks.com
Virginia Chunk Sweet Pickles Favorite Family Recipes
Heat 6 cups vinegar, 5 cups sugar, ⅓ cup pickling spice, and 1 tablespoon celery seed to boiling and pour over the pickles- allow to sit overnight. On the fifth morning, drain this liquid off, reserving it, and add to it 2 cups more sugar, heat again to boiling point and pour over the pickles.
to Kat's Canning Tidbits I hope you enjoy your visit! Virginia
Make a solution of 6 c. vinegar, 5 c. sugar, 1/3 c. pickling spice, and 1 tbl celery seed. Heat to boiling and pour over cucumbers. On the fifth morning, drain liquid off of cukes into a large pan and add 2 c. sugar. Heat to boiling and pour over pickles. On the sixth morning, drain pickles into a saucepan and add 1 c. sugar.
Grilled Chicken with Pickle Salsa Mt Olive Pickles
Day 14. One the sugar has dissolved completely, you can pack the sweet pickles into jars. Sterilize jars, lids and rings. Spoon pickles into pint-sized jars. Be sure to leave ½ inch of headspace and make sure the pickle slices are covered with syrup. Wipe the jars clean before adding the lids and rings.
This is a Feast! Grandma's Virginia Chunk Pickles
This step helps remove excess salt and spices from the cucumbers. Step 6. Prepare Sweetening Mixture: In a separate saucepan, combine the golden honey crystals and amber agave nectar. Heat the mixture over medium heat, stirring constantly until the crystals and nectar blend together, forming a syrup-like consistency.
to Kat's Canning Tidbits I hope you enjoy your visit! Virginia
VIRGINIA CHUNK PICKLES. 75 cucumbers, 4-5 inches long or 2 gallons of small ones. Make a brine of a proportion of 2 cups salted to one gallon of water. Boil and pour over cucumbers boiling hot. Weight down to keep under brine. Let stand 1 week. In hot weather skim daily. Drain and cut in chunks. For the next 3 mornings make a boiling hot.
