Virginia Chunk Sweet Pickles

4.83 from 17 votes

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Virginia Chunk Sweet Pickles are crisp, sweet, tangy, and perfectly delicious. A real childhood favorite of mine, and you’ll love them too!

A jar of sweet pickles with a slice of pickle on a fork.
Featured with this recipe
  1. Perfect Pickles Take Time
  2. Tips for Making Sweet Pickles
  3. Ingredients
  4. What to Serve with Sweet Pickles
  5. How to Make Virginia Chunk Sweet Pickles
  6. Virginia Chunk Sweet Pickles Recipe

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 touch 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.


  • Pickling cucumbers
  • Salt
  • Alum powder
  • Vinegar
  • Sugar
  • Pickling spice
  • Celery seed

Read More: 35+ Best BBQ Side Dishes

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!

How to Make Virginia Chunk Sweet Pickles

Virginia chunk sweet pickles in a jar and a pickle outside of the jar on a white plate with a fork in a pickle.

Virginia Chunk Sweet Pickles

4.83 from 17 votes
Virginia Chunk Sweet Pickles are crisp, sweet, tangy, and perfectly delicious. A real childhood favorite of mine, and you'll love them too!
Prep Time 7 days
Cook Time 20 minutes
Total Time 7 days 20 minutes
Course Side Dish
Cuisine American
Servings 75


  • 75 pickling cucumbers 4-5″ long or 2 gallons smaller sized
  • 2 cups salt
  • 3 tablespoons alum powder
  • 6 cups vinegar
  • 5 cups sugar
  • 1/3 cup pickling spice
  • 1 tablespoons celery seed
  • 2 cups sugar
  • 1 cup sugar for a different day


  • Make brine with 2 cups salt and one gallon of water. Boil mixture and pour over cucumbers while still boiling hot. Weigh down cucumbers to keep them under the 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, ⅓ 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.

Nutrition Information

Calories: 141kcalCarbohydrates: 33gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 2454mgPotassium: 482mgFiber: 2gSugar: 29gVitamin A: 222IUVitamin C: 10mgCalcium: 81mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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4.83 from 17 votes

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  1. 5 stars
    My father made them every year, and I carried on the tradition. The same exact recipe, and they are my family favorite. They are so good! The only difference is our recipe said to add 4 drops green food coloring into the brine on step 5. These are the best!

  2. Thank you for this recipe. My son had a word of mouth recipe from his wife’s grandmother without exact measurements. His pickles were always delicious. I wanted to make some, but being OCD and worried about safety, I needed exact amounts. Your recipe is the exact same recipe with the added bonus of exact amounts! I’m so happy! They are soaking in the vinegar sugar solution and will be ready to can tomorrow!!!!!

  3. So you drain after 7 days and cut the cucs into chunks. Do you cover with a brine then or? What do you do after you drain and cut into chunks?

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