Grandma Grace’S Chunk Pickles

• 5 quarts Pickling Cucumbers, Cut Into Chunks
• 2 cups Canning Salt + 1 Gallon Water
• 4 quarts Boiling Water
• 2 Tablespoons Powdered Alum
• 6 pints Sugar
• 6 pints White (or Cider Or Combo) Vinegar
• 2 Tablespoons Pickling Spice
• 2 Tablespoons Celery Seed
• 2-1/4 cups Sugar, Divided

1. Day 1: Chunk cucumbers and add to a 5 gallon bucket with 2 cups salt and 1 gallon water. Let stand for 3 days making sure to mix everyday and to somehow press the pickles down so that they stay below the brine (I put a plate on top with the gallon jug of vinegar on top).
2. Day2: Stir
3. Day 3: Stir
4. Day 4: Drain, cover with clear water, let stand for 24 hours.
5. Day 5: Drain. Make brine of 4 quarts of boiling water and 2 Tablespoons of alum. Pour this mixture over the pickles and let stand for 24 hours.
6. Day 6: Drain the pickles. Mix 6 pints sugar, 6 pints vinegar, 2 Tablespoons of pickling spice and 2 Tablespoons of celery seed. Bring to boil and pour over pickles. Let stand for 24 hours.
7. Day 7, 8 and 9: Drain. Reheat juice adding an additional 3/4 cup sugar to the mixture each day. Be sure brine is hot and pour over pickles.
8. Day 10: Drain juice and reheat. Put pickles in jars, pour hot juice over and seal right away.

pickling cucumbers, canning salt, boiling water, sugar, white, pickling spice, celery, sugar

Taken from tastykitchen.com/recipes/canning/grandma-graces-chunk-pickles/ (may not work)