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:

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