Best 2 Sweet Chunk Pickles Recipes

**Sweet Chunk Pickles: A Delightful Treat for Pickle Enthusiasts**

Elevate your taste buds with the delectable Sweet Chunk Pickles, a symphony of flavors that tantalize the senses. These crunchy, sweet-tart pickles are crafted from cucumbers, lovingly sliced into bite-sized chunks and immersed in a harmonious blend of vinegar, sugar, spices, and a touch of mustard seeds. Embark on a culinary journey as we present two irresistible recipes: Classic Sweet Chunk Pickles, a timeless treasure that embodies the essence of this beloved pickle, and Spicy Sweet Chunk Pickles, a fiery twist that adds a zesty kick to the traditional recipe. Prepare to relish these delightful pickles as a standalone snack, a flavorful addition to sandwiches, or as a tangy complement to your favorite dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET CHUNK ZUCCHINI PICKLES

Sweet Chunk Zucchini Pickles image

Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it.

Provided by bljersey

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P2DT4h15m

Yield 50

Number Of Ingredients 8

Ingredients

1 gallon water
16 cups peeled and cubed zucchini
1 cup pickling lime (calcium hydroxide)
1 gallon water
2 cups apple cider vinegar
8 cups white sugar
3 teaspoons pickling spice
2 teaspoons salt

Steps:

Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.
Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.
Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in the refrigerator.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 33.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 101.7 mg, Sugar 32.6 g

SWEET CHUNK PICKLES

Sweet Chunk Pickles image

This started out as a recipe from Miriam B. Loo (Current, Inc). I added more spice and garlic. I like garlic. I've made these pickles for years. This recipe has gone to innumerable pot-lucks. I try to keep a fresh batch in the fridge (when I open one jar, I make another) because someone in the house gets a midnight craving or we get invited to dinner (terrific hostess gift) or someone at work organizes a picnic or pot-luck.

Provided by Countrywife

Categories < 15 Mins

Time 10m

Yield 1 quart

Number Of Ingredients 5

Ingredients

1 quart dill pickle
2 cups sugar
1/2 cup cider vinegar
2 tablespoons pickling spices
3 garlic cloves

Steps:

Drain pickles and cut into chunks or thick slices.
Combine sugar, vinegar and spices in small saucepan.
Bring to a boil, stirring until sugar dissolves.
Put pickles and garlic in jar and add sugar mixture.
Cover, cool and refrigerate.
Flavor develops over a week, but they get better and better after a couple of hours cooling time.

Tips:

Choose the right cucumbers: Pickling cucumbers are the best choice for this recipe, as they are small and have a crisp texture. English cucumbers can also be used, but they may not be as crisp.
Use a sharp knife: When slicing the cucumbers, use a sharp knife to ensure clean, even slices.
Follow the recipe carefully: This recipe requires precise measurements and timing, so be sure to follow the instructions carefully.
Use a large pot: You will need a large pot to hold all of the ingredients for this recipe. A 12-quart pot is ideal.
Bring the mixture to a boil: Be sure to bring the vinegar mixture to a boil before adding the cucumbers. This will help to kill any bacteria and ensure that the pickles are safe to eat.
Let the pickles cool: Once the pickles are cooked, let them cool completely before storing them. This will help to prevent the pickles from becoming mushy.
Store the pickles properly: Store the pickles in a cool, dark place. A refrigerator is the ideal storage location.

Conclusion:

These sweet chunk pickles are a delicious and easy-to-make treat. They are perfect for snacking, adding to salads, or using as a condiment. With a little planning and effort, you can enjoy these pickles all year long.