Vingina Chunk Pickles
Vingina Chunk Pickles are tangy, sweet, and spicy homemade pickles with a unique alum solution, perfect for those who enjoy traditional, bold-flavored preserved vegetables.
Ingredients
Instructions
- Make a brine of 2 gallons of water and 2 cups of salt; boil and pour over the whole cucumbers, boiling hot.
- Let stand for one week.
- In hot weather, skim daily. Drain the cucumbers and cut them into chunks.
- For the next three mornings, make a boiling hot solution of 1 gallon water and 1 tablespoon powdered alum and pour over the pickles.
- On the 4th morning, drain and discard the alum water.
- Heat 6 cups vinegar, 8 cups sugar, 1/3 cup pickling spice, and 1 tablespoon celery seed to boiling point and pour over the pickles.
- On the 5th morning, drain the liquid off, add 2 more cups of sugar, heat again to boiling point, and pour over the pickles.
- On the 6th morning, drain the liquid and add 1 cup sugar.
- Heat and pack the pickles into jars and seal.
Tips & Substitutions
For the best results, use fresh, firm cucumbers for a crunchier pickle. If you can't find pickling spice, a mix of mustard seeds, coriander seeds, and bay leaves works well. Make sure to keep the pickles submerged in the brine to avoid spoilage. In hot weather, skimming the brine daily helps prevent mold. Ensure your jars are sterilized before packing to prolong shelf life.
Serving Suggestions
These Vingina Chunk Pickles are a delightful addition to any picnic or barbecue, pairing beautifully with grilled meats or a New England Family Supper. Serve them alongside sandwiches or as part of a charcuterie board. They also make an excellent condiment for burgers or hot dogs, adding a sweet and tangy crunch.
Storage & Reheating
Once sealed, these pickles can be stored in a cool, dark place for up to a year. After opening, keep them in the refrigerator, where they will last for several months. If you're reheating, simply bring the pickles and brine to a gentle simmer to refresh their flavor before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Vingina Chunk Pickles contains roughly 581 calories, with 9g protein, 116g carbohydrates, and 2g fat. It is an excellent source of potassium (56% of the Daily Value), vitamin C (52% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do these pickles last once opened?
Once opened, these pickles can last several months in the refrigerator if kept in their brine. Always use clean utensils to avoid contamination and maintain their flavor and texture.
Can I use different types of cucumbers for this recipe?
Yes, while whole cucumbers are ideal, you can use smaller varieties like pickling cucumbers for a more traditional taste. Just ensure they are firm and fresh for the best results.
Is it possible to reduce the sugar in this recipe?
You can reduce the sugar to suit your taste, but keep in mind that sugar helps balance the acidity of the vinegar. If you want a less sweet pickle, try using half the sugar and add a bit more salt to enhance flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).