Print Recipe

Sweet Gherkins

Ingredients

  • 5 quarts (about 7 pounds) 1 1/2- to 3-inch pickling cucumbers, washed and blossom ends removed
  • 1/2 cup salt
  • 8 cups granulated sugar
  • 6 cups distilled white vinegar
  • 3/4 teaspoon turmeric
  • 2 teaspoons celery seed
  • 2 teaspoons whole pickling spice
  • 8 (1-inch) pieces cinnamon stick
  • 1/2 teaspoon fennel seed (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. First Day: In morning, place cucumbers in large bowl and cover with boiling water; let stand 6 hours.
  2. In afternoon, drain and cover again with fresh boiling water. Let stand overnight.
  3. Second Day: In morning, drain cucumbers and cover with fresh boiling water; let stand 6 hours.
  4. In afternoon, drain cucumbers; add salt; cover with fresh boiling water.
  5. Third Day: In morning, drain cucumbers; prick with fork. Combine 3 cup of the sugar, 3 cups of the vinegar and herbs and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
  6. In afternoon, drain into a large pan; add 2 cups of the sugar and 2 cups of the vinegar. Heat to the boiling point and pour over pickles. Cover and let stand.
  7. Fourth Day: In morning, drain into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
  8. In afternoon, prepare jars. Drain syrup off pickles into large pan; add remaining 1 cup sugar and the vanilla extract (if desired) to syrup; heat to boiling. Pack pickles into clean, hot jars. Cover with hot syrup, leaving 1/2-inch headspace; seal.
  9. Process in boiling water bath for 10 minutes.

Yield: 7 to 8 pints


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.