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. They make wonderful gifts or pantry staples, offering a superior taste compared to store-bought versions. Enjoy them as a side dish, appetizer, or simple snack throughout the year.
Sweet Chunk Pickles
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.Ingredients
Directions
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Wash and dry cucumbers thoroughly.
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Place cucumbers in a non-reactive stone jar or stainless steel container.
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In a pot, combine 1/2 cup salt, 1/4 cup vinegar, and 2 quarts of water. Bring to a boil, then remove from heat and let cool completely.
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Pour the cooled brine over the cucumbers.
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Cover the cucumbers with a dinner plate or glass pie plate to keep them submerged.
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Place a weight, such as a jar filled with water, on top of the plate to hold it under the brine.
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Cover the container and let stand in a cool place for 2 weeks. If scum forms on the surface, skim it off daily.
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Drain the cucumbers, discarding the brine. Cut the cucumbers into 1-inch chunks.
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Place the chunks in a bowl and cover with cold water. Let stand for 24 hours.
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Rinse the cucumber chunks well and drain thoroughly.
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Tie the cinnamon stick, cloves, and mixed pickling spices in a cheesecloth bag.
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In a large pot, combine the spice bag, 3 cups vinegar, 6 cups sugar, and 4 cups water.
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Bring the mixture to a boil, stirring until the sugar is dissolved.
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Pour the hot syrup over the cucumber chunks. Let stand for 24 hours.
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Drain the pickles, reserving the syrup.
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Heat the reserved syrup to a boil and pour it back over the pickles. Let stand for 24 hours.
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Repeat the draining, heating, and pouring process two more times (three times total).
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Pack the pickles into hot, sterilized Ball jars, leaving 1/4 inch head space.
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Remove and discard the spice bag.
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Bring the syrup to a rolling boil.
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Pour the boiling syrup over the pickles in the jars, leaving 1/4 inch head space.
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Wipe jar rims and adjust caps to ensure a tight seal.
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Process pints and quarts for 10 minutes in a boiling water bath.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 10.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 117001.4mg4876%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.2g1%
- Sugars 0.8g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store processed jars in a cool, dark place. Once opened, refrigerate and consume within 1-2 months for best quality.
Safety: Ensure your water bath canner is large enough to cover the jars by at least 1 inch of water. Follow standard canning safety guidelines to prevent spoilage.
Ingredient Substitutions:
Use fresh, firm cucumbers for the best texture. Older or larger cucumbers may become mushy during the pickling process.
Variations: Adjust the sugar amount to taste if you prefer less sweet pickles. You can also add mustard seeds or dill seeds to the spice bag for a different flavor profile.
Tips: The 2-week initial fermentation helps crisp the cucumbers. Do not skip this step. The repeated boiling of the syrup over three days ensures the pickles absorb the sweet flavor deeply.
