Sweet Gherkin Pickles

Sweet Gherkin Pickles

Gherkin pickles.

  • 7 lbs cucumbers (1-1/2 inch or less)
  • 1/2 cup canning or pickling salt
  • 8 cups sugar
  • 6 cups vinegar (5%)
  • 3/4 tsp turmeric
  • 2 tsp celery seeds
  • 2 tsp whole mixed pickling spice
  • 2 cinnamon sticks
  • 1/2 tsp fennel (optional)
  • 2 tsp vanilla (optional)
  • Yield: About 6 to 7 pints
Procedure:
Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water. Six to 8 hours later, and again on the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4 cup salt. On the third day, drain and prick cucumbers with a table fork. Combine and bring to a boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles. On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Drain and save pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp vanilla and heat to boiling. Fill hot sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process as below:
Packing Method Jar Size Process Time in Minutes at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Raw Pints 5 10 15

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