Sweet Chunk Pickles

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Servings: 4 cups Difficulty: Advanced
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Crisp, sweet, and tangy cucumber chunks preserved in a spiced vinegar syrup for a classic homemade treat.
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Sweet Chunk Pickles

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 250
Dietary:
V Vegan

Description

These Sweet Chunk Pickles offer a delightful balance of sweet and tangy flavors, perfect for snacking or adding crunch to sandwiches and salads. Made with fresh cucumbers, a robust brine, and warm spices like cloves and cinnamon, these pickles develop a rich, complex taste over time. The process involves an initial fermentation to crisp the cucumbers, followed by soaking in a sweet vinegar syrup to achieve the signature sweet pickle flavor. Ideal for summer garden harvests, these homemade pickles are a satisfying vegan treat that captures the essence of traditional preservation methods.

Directions

  1. Wash and dry cucumbers thoroughly.
  2. Place cucumbers in a non-reactive stone jar or stainless steel container.
  3. In a pot, combine the salt, 1/4 cup vinegar, and 2 quarts of water. Bring to a boil, then remove from heat and let cool completely.
  4. Pour the cooled brine over the cucumbers.
  5. Cover the cucumbers with a dinner plate or glass pie plate to keep them submerged.
  6. Place a weight, such as a jar filled with water, on top of the plate to hold it under the brine.
  7. Cover the container and let stand in a cool place for 2 weeks. If scum forms on the surface, skim it off daily.
  8. Drain the cucumbers, discarding the brine. Cut the cucumbers into 1-inch chunks.
  9. Place the chunks in a bowl and cover with cold water. Let stand for 24 hours.
  10. Rinse the cucumber chunks well and drain thoroughly.
  11. Tie the cinnamon stick, cloves, and mixed pickling spices in a cheesecloth bag.
  12. In a large pot, combine the spice bag, 3 cups vinegar, 6 cups sugar, and 4 cups water.
  13. Bring the mixture to a boil, stirring until the sugar is dissolved.
  14. Pour the hot syrup over the cucumber chunks. Let stand for 24 hours.
  15. Drain the pickles, reserving the syrup.
  16. Heat the reserved syrup to a boil and pour it back over the pickles. Let stand for 24 hours.
  17. Repeat the draining, heating, and pouring process two more times (three times total).
  18. Pack the pickles into hot, sterilized Ball jars, leaving 1/4 inch head space.
  19. Remove and discard the spice bag.
  20. Bring the syrup to a rolling boil.
  21. Pour the boiling syrup over the pickles in the jars, leaving 1/4 inch head space.
  22. Wipe jar rims and adjust caps to ensure a tight seal.
  23. Process pints and quarts for 10 minutes in a boiling water bath.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 150mg7%
Total Carbohydrate 62.0g21%
Dietary Fiber 1.0g4%
Sugars 58.0g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickles, sweet, chunk, cucumbers, preserving, canning, homemade, vinegar, sugar, spices, fermentation, vegan, pantry, gift, snack, crisp, tangy
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