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New & need help with Linda Lou's Sweet Chunks

15 years ago

I have followed the recipe to the letter and today is the day I do the canning. I have a question about the syrup though. I have been searching this forum since 10 AM and have not found the answer, but it's impossible to get through all the posts referencing these pickles LOL So please forgive me if this is a repeat.

I expected the syrup to be thicker like watermelon rind pickles and mine is a watery consistency like the sweet jarred pickles in the supermarket - is this normal? Hope someone can help me out so I can get the canning done on schedule. Thanks in advance for any help you can give me.....

Cheryl

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Comments (6)

shirleywny5
15 years ago
Cheryl
If you did everything as directed and measured the ingredients correctly, continue with the canning process. Your pickles will be fine. The syrup should not be thick like pickled watermelon rind juice.
ksrogers
15 years ago
Yes, syrups need not be thick to be sweet. Sometimes corn syrup is added and that tends to give a thicker syrup, but thats usually found in most commercially canned foods with light syrup. For pickles you don't need much liquid anyway. Just enough to cover all the solids which are usually tightly packed in the jars.
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I canned all but the two or three chunks I tried along the way. I brought one of the six jars to a baby shower today and they were very well received! I think I was told how good they were by everyone who tried them (several of the ladies told me more than once) and there was even one friend who said she doesn't normally like sweet pickles, but she liked these! So yeah hurray! And now for the confession. I don't like sweet pickles. (At least I didn't.) I thought the recipe and the response to it would make me into a lover of them; and even if it didn't, my oldest brother likes sweet pickles, so I thought I would give several of the jars to him no matter what. Now, as odd as this sounds, I was so distracted when I tasted them by not knowing if they were objectively good sweet pickles, I didn't realize they were growing on me. They have a definite charm and I would like to try them with some other ingredients. Before I officially ask for an idea, I will search a bit. Tuna and mayo with chopped LLSPC on toast sounds pretty appealing right about now! Thank Linda Lou for the recipe and the guidance. And the guidance. And the guidance... Helen
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cba_rn
Original Author
15 years ago
Thanks so much!!! I just tasted them for the 1st time - hot diggity dog - they are dynamite :-) Just heaven to my southern girl taste buds. I'll go get canning so I don't eat them all LOL

Cheryl
Linda_Lou
15 years ago
They are not thick syrup. So glad you love them ! I have gotten SO many good responses just like yours. Many folks make at least a double batch so they have some to can.
This is a recipe my Momma and I canned for years, but still is safe to follow.
annie1992
15 years ago
Linda Lou, have you tried making those with Splenda or artificial sweetener yet? I'm kind of leaning toward trying that for Dad but I'm iffy on the brine.

Annie
Linda_Lou
15 years ago
Annie,
I have not tried them with Splenda. I am not sure they would work. If they were a quick pack pickle, then I would do it for sure. Splenda is so expensive I have not wanted to try it and have them fail.

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