Virginia Chunk Sweet Pickles are crisp, sweet, tangy and perfectly delicious. A real childhood favorite of mine, and you’ll love them too!
Virginia Chunk Sweet Pickles
These Virginia Chunk Sweet Pickles are truly a taste of my childhood. Anytime we would visit my Aunt Echo and Uncle Larry, they always served 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 to share it now with you.
Perfect Pickles Take Time
If you take a look at this recipe, you can see these little babies take about two weeks to make from start to finish. But that’s what makes them so good! You can’t rush perfection. The good news is, for one whole week you don’t even tough them,and the next week you only need to spend a few minutes a day working on them. The actual time you actively spend making the pickles really isn’t that much. Trust me, they’re totally worth it!
Tips for Making Sweet Pickles
- Use four to five inch size pickling cucumbers. You’ll need about 75 for this batch.
- You are going to need something big to put the ingredients in while brining. A large food storage bucket works great.
- If you’re making these pickles in hot weather, you’ll need to skim the top of the bucket daily.
- Follow the steps listed in the recipe card carefully. We will hold your hand through the whole process and I promise they’ll turn out perfectly!
- If you plan on canning these pickles, make sure to process the bottles in a hot water bath for ten minutes after the whole process is through.
What to Serve with Sweet Pickles
Eat these plain right out of the jar (no judgement) or alongside any of these recipes. We hope you enjoy these little tangy sweet bites!
- Slice these pickles on top of these Chili Cheese Dogs
- Dice them up and mix into our Best Potato Salad
- Serve alongside our Perfect Tuna Melt Sandwich
- Slice onto this Corned Beef Sandwich
- Use them in our Ham Roll-ups with Pickles Recipe
How to Make Virginia Chunk Sweet Pickles
- 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.