Sweet Chunk Pickles 

1st morning:

Place 14 medium pickling cucumbers in a heat-proof container and cover with boiling water.
(May Cutler always used a crock and put a plate upside down and weighted down with a jar of water over the cucumbers to keep them submersed in the liquid. She’d put the crock on the landing at the top of the basement stairs during the 8 days it took to get these pickles ready for canning. During the last couple of days, we'd sometimes "snitch" pickles from the crock!)


2nd, 3rd  and 4th mornings:

Drain water off cucumbers and cover with fresh boiling water.


5th morning:

Drain off water and cut into 1” chunks.


 8 cups of sugar

4 cups vinegar

2 tbsp pickling spices

1 3/4 tbsp salt

Heat and pour over cucumber chunks. Cover with plate as before to keep pickles submersed in liquid.


6th and 7th  mornings:

 Drain juice into large kettle, heat to boiling and pour back over cucumbers.  Cover with plate.


8th morning:

Heat and seal in jars. (IMPORTANT: Sterilize jars and lids by boiling for 10 minutes, pack jars with pickle chunks and cover with boiling juice. To seal, place lid on jar and screw on ring tightly.  Set jars on counter and cover with a towel to slow the cooling process.  DO NOT re-tighten the rings as they cool.  The next day, check to be sure jar lids have sealed and then you can remove the rings. (Press the seal to test- After the jars have cooled, press the center of the lid. If it is down and will not move, the jar is sealed. You will also hear them "plink" as they seal.)