SWEET CHUNK PICKLES

      Title: SWEET CHUNK PICKLES
  Categories: Pickles
       Yield: 6 Servings
  
     1/2 c  Salt
     1/4 c  Vinegar
       2 qt Water
       2    Dozen 3 to 4 inch cucumbers
            Water
       1    Stick cinnamon
   1 1/2 ts Whole cloves
   1 1/2 ts Mixed pickling spices
       3 c  Vinegar
       6 c  Sugar
  
   Wash and dry cucumbers.  Put cucumbers in a stone jar or stainless
   steel container.  Add salt and 1/2 cup vinegar to 2 quarts water;
   bring to boiling; cool. Pour over cucumbers. Cover with dinner plate
   or glass pie plate.  Fill Ball jar with water and use to hold plate
   under brine. Cover and let stand 2 weeks in a cool place. (If scum
   forms, remove it each day.) Drain, discarding brine, and cut
   cucumbers into 1-inch chunks. Cover with cold water; let stand 24
   hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to
   remaining ingredients. Bring to boiling; pour over cucumbers.  Let
   stand 24 hours. Drain, reserving sirup. Heat surup to boiling and
   pour over pickles. Let stand 24 hours. Repeat the last step three
   times. Pack pickles into hot Ball jars, leaving 1/4 inch head space.
   Remove spice bag.  Bring sirup to boiling. Pour, boiling hot, over
   pickles, leaving 1/4 inch head space. Adjust caps. Process pints and
   quarts 10 minutes in boiling water bath. Yield: About 3 pints.
   
   From: The Ball Blue Book Shared By: Pat Stockett
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