Lantz family "13 Day Cucumber Chunk Pickles"

Adapted from Randall Lantz’s family recipe.
Thank you Randall!

2 gal Cucumbers cut in 1” pieces. Since this is a “chunk” recipe, varying sizes of cucumbers up to about 6-8 inches long will work. (all cucumbers need to be cut to work well)

1 pt. Pickling Salt

Boiling water to fill crock

Place chunks in 2 gal crock and cover with boiling water and salt mixture for 1 week. Stir the mixture occasionally. I usually place a plate weighted with a pint jar of water over the top of the crock and cover with a clean kitchen towel.

After 1 week drain and cover with boiling water for 24 hours

Alum

Drain and Cover with boiling water and Alum the size of a walnut (I use a heaping tablespoon) for 24 hours

Drain and cover with the following syrup

4 qts Sugar

2 qts Vinegar

½ box Pickling Spice placed in cloth bag

Boil 4 minutes and pour over cucumbers in crock for 24 hours

Pour off vinegar mixture, heat and return to crock for 3 more days.

Pack pickles in pint or quart jars; fill with boiling syrup mixture and seal

Hint: boil jars to be used and keep hot before packing. Be sure and clean rims of jars before placing jar lids. Always use jars designated for canning and not old mayonnaise jars. A water bath is not called for but I usually water bath all sealed jars for at least 5 minutes to help reheat the jars and to clean the syrup off of jar sides.