These Virginia Chunk Sweet Pickles were a childhood favorite of mine. They are canned and are crisp, sweet, slightly tangy, & perfectly delicious!
These Virgina chunk sweet pickles are truly a taste of my childhood. Any time we would visit my Aunt Echo and Uncle Larry, they would serve these pickles along with dinner (my favorite was when they served them with roast and potatoes). They were always sweet, crisp, and perfectly delicious. In my honest opinion.. no other sweet pickle even compares. A special “THANK YOU” to our Aunt Echo for sharing this recipe with us! I am so excited I can hardly stand it.
As I am sure you have already noticed from the recipe, these little babies take about 2 weeks to make from start to finish. That is what makes the so good! You can’t rush perfection. The good news is, for one whole week you don’t even touch them and the next week you are only spending a few minutes a day working with them. The actual time you are actively spending on the pickles really isn’t that much. Trust me, it is worth it!
Also, keep in mind, you are going to need something big to put them in while brining, a large food storage bucket works great.
- Make brine of a proportion of 2 cups salt to one gallon water, boil and pour over cucumbers boiling hot. Weigh down to keep under brine (don't let them float to the top). Let stand for one week. In hot weather, skim daily.
- Drain and cut cucumbers into chunks.
- For the next 3 mornings make a boiling hot solution of one gallon water and one tablespoon alum powder and pour over the pickles. Make this fresh hot bath each day for three mornings (draining each day and giving a new solution each day).
- On the fourth morning, drain and discard alum water.
- Heat 6 cups vinegar, 5 cups sugar, 1/3 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.
- On the sixth morning drain liquid, reserving it again, add one more cup of sugar, and heat to boiling.
- At this time, pack pickles into sterilized canning jars and fill within 1/2-inch of top of jar with the boiling liquid, seal at once.
- If you are wanting to can and store for long-term, process in a hot water bath for 10 minutes.