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Sweet cucumber chunks
10 cucumbers, not too fat
8 cups sugar
2 Tbsp pickling spice (see note)
5 tsp salt (noniodized salt is best)
4 cups vinegar
Wash cucumbers and place in large pot. Pour boiling water over cucumbers until they are covered. Let stand for 24 hours and then drain. Repeat this procedure for three (3) days. The cucumbers will be rather slimy after this. This is normal. On the fourth day drain and slice into bite-size chunks. If the cucumbers are fat you can halve or quarter the chunks so you end up with
bite-size pieces. Combine the remaining ingredients. Bring mixture to a boil, stirring frequently. Pour cooked mixture over the cucumber pieces. Return to a boil, but just a boil. Do not cook. Pour cucumbers and liquid mixture into canning jars and seal. Jars should be sealed in a boiling water bath for 10 minutes.
Proust had his madeleines; I am devastated by the scent of yeast bread rising.
~Bert Greene
A barrel of cranberries weighs 100 pounds.
Give or take a few, there are about 450 cranberries in a pound and 4,400 cranberries in one gallon of juice.
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