Article: Lucile's German Chunk Sweet Pickles: Fond Memories

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Image Lucile's German Chunk Sweet Pickles
By Patricia Roberson on July 25, 2010

In the late 1930's, my mother-in-law, Lucile Roberson, scribbled her recipe for German Chunk Sweet Pickles in the back of her Watkins cookbook. She was nearly eighty when Robert and I married. When we decided to plant a vegetable garden, she passed the well worn cookbook and the traditional pickle making to us. These pickles really are quick and easy to make, even though the process is spread over twelve days from start to finish. ----- Wait a minute! Come back! Please! You don't actually work on them every day! ---- When I was young, I thought twelve days was a ridiculous amount of time to wait for pickles, but I soon realized that my husband's pickles, made from his mother's recipe, always disappeared from the relish tray and my extra quick sweet pickles, made using pickling lime and green food coloring, were ignored by guests. Lucile's pickles are now the only sweet pickles we ever make.

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Aug 11, 2011 2:40 PM CST
Columbus, Ohio
Your article on your brined pickles was wonderful to read and brought back some very fond memories of l when I made my grandmother's brined sweet pickle chunks. She raised me and was a super cook but didn't use was a pinch of this and a dusting of that and everything always came out delicious.

I am going to give your recipe a try, starting tonight by washing my cukes (just picked today), and put them in their first day's soaking brine. I know they will turn out great and taste very similiar to my grandmother's (Mamaw) pickles. Yes, there was skimming and changing brine water etc. but those pickles were well worth it all, so to anyone that is a newbie on brined pickles, don't be scared and you will be so proud when you receive praises on your canned pickles.

A new member of,
Aug 11, 2011 3:27 PM CST
Name: Patricia
Central TX 7b/8a
It's great to have you on Cubits, Sherry, and I hope your pickles turn out great!
Aug 15, 2011 1:21 PM CST
Columbus, Ohio

My cukes are in the process of sitting in cool water now, as they have gone through the salt water brine, and as I was reading your recipe again. I need some clarification. Do you not put the pickles in a water bath as a final step?

Aug 15, 2011 6:56 PM CST
Name: Patricia
Central TX 7b/8a
Sherry, we don't water bath our pickles after they are jarred. The jars are hot and sterile, and the pickles are boiling when we put them into the jars. As long as we put the lids on immediately, the jars seal. Putting them in a water bath would not hurt the pickles, but we have not found it necessary.
Aug 26, 2011 4:09 PM CST
Columbus, Ohio
Pat, the pickles turned out great, altho I didn't have enough liquid to put in jars, so I put the excess pickles in a plastic container w/lid in fridge for Hubby to snack on.. It made 5 qts plus the container full. Hubby loves them and he did help me. We have more cukes ready to can so I will be making more of these same pickles in next few days for this winter's supply. Have already canned Kosher dill spears but he wanted more of these brined cukes. I am diabetic so I can't eat them but will get a container of stivia for the diabetic batch for me.

Just thought you might want an update.
[Last edited Aug 26, 2011 11:11 AM CST]
Quote | Post #747946 (5)
Aug 26, 2011 7:07 PM CST
Name: Patricia
Central TX 7b/8a
Wonderful! We love those pickles and are glad yours turned out well. Next year I've got to grow some cucumbers and make some dills too. We're due for a good gardening year after mostly drought years for quite a while. Whistling
Aug 28, 2011 7:18 AM CST
Columbus, Ohio
Pat, our garden this year was horrible.. very late planting due to cold temps and tons of rain. We only had TWO (2) cucumber plants and had lots of cukes. I am doing my second batch of your brined pickle recipe now. Plan on giving a jar to a neighbor after I gave her a taste and she liked them. She doesn't garden so we keep them supplied with our organic veggies but this year all we had to give them was tomatoes and cukes.

Have a great day Pat.

Jun 1, 2013 2:35 PM CST
Name: Big Don
Washington State
Wow! This recipe is very similar to the one given to me by my wife's (German) grandmother. The only difference is that the vinegar / sugar / spice mixture is strained out daily, boiled, then poured back over the chunks. The pickles are then sealed in jars using a standard 10 minute water bath. I also leave the spices loose and make sure that some get into every jar. I have 12 gallons, in 2 batches going right now. That's about 40# of raw cukes for those who were wondering.

Thanks for the great recipe!
Big Don
New member, and glad I joined.Thumb of 2013-06-01/dmorgan99/180a1a

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