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14-Day Sweet Pickles
Virginia Chunks

75 Cucumbers or 2 gallons of the small ones

Clean the cukes and place in a crock. Make a brine of 2 C salt to
1 gallon water. Boil the brine and pour it over the cukes while
boiling hot. Let stand for 7days. In hot weather, skim daily.
Drain and cut into chunks.

For the next 3 mornings make a boiling hot solution of 1 gallon
water and 1 T powdered Alum. Pour over cukes. Make this fresh
hot bath for 3 mornings.

On the 4th morning, drain and discard alum water. Heat 6 C vinegar,
5 C sugar, 1/2 C pickling spice and to boiling point and pour over
pickles.

On the 5th morning drain this liquid off. Save the liquid and add
2 C sugar to it. Heat it to the boiling point and pour over pickles.

On the 6th morning drain this liquid and add 1 C sugar, heat to
boiling. Pack the pickle chunks in sterilized jars and pour boiling
liquid over them to within a 1/2 to 1 inch of the top and seal with
the lids.

If my counting is right, that makes 13 days, not 14 but hope this
will help.

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1 of 1 people found the following review helpful:
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Old favorite, July 6, 2005 - 10:13 AM
Reviewer: Anonymous from Auburn, NY
This recipe was made by my family for over 15 years, it takes a lot of prep time, but well worth it. Due to the sugar content, removing the syrup and boiling it can get a little sticky, be very prepared and have lots of room to work. You will be happy with the results.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Virginia Sweet Chunk Pickles, July 19, 2006 - 12:03 PM
Reviewer: Anonymous from Tomball, Texas
Yum! This recipe was used by my grandmother who lived in Greenwood, Arkansas. It, too, had the name Virginia Sweet Chunk Pickles. (Or to all of us, Grandma\'s Pickles!) I now make them for my family and my mother, who doesn\'t care to can. You are right; the recipe is a little labor-intensive and is mighty sticky during the last 6 days! The pickles can become a little dark if cider vinegar is used, but it gives them a nice flavor!

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