MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Virginia Chunk Sweet Pickles Categories: Squash, Pickles, Preserving Yield: 16 Pints 74 Cucumbers; 4" to 5" long +=OR=+ 2 ga Small (gherkin-sized) cukes
MMMMM------------------------FIRST BRINE----------------------------- 2 c Salt +=TO=+ 1 ga Water
MMMMM------------------------SECOND BRINE----------------------------- 2 c Salt +=AND=+ 1 tb Powdered alum +=TO=+ 1 ga Water
MMMMM---------------------------PICKLE-------------------------------- 6 c Vinegar 1/3 c Pickling spice 1 tb Celery seed 3 c Sugar; divided Make brine of 2 cups salt to 1 gallon water. Boil and pour boiling water over cucumbers. Let stand 1 week in hot weather. Skim daily. Drain and cut into chunks. The next 3 mornings make a boiling hot solution of 1 gal. water and 1 tablespoon alum and pour over pickles (fresh hot bath for 3 mornings). The 4th morning, drain from alum water and heat. Make mixture of 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice, and 1 tablespoon celery seed; pour over pickles. The 5th morning, drain this liquid off and add 2 cups sugar; heat again to boiling point and pour over pickles. The 6th morning, drain liquid off and add 1 cup sugar; heat. Pack pickles into jars; finish filling jars with liquid and seal at once. FROM: Uncle Phaedrus, Finder of Lost Recipes From:
... All fungi are edible; but some only once.