Side Pannel
Sweet Gherkin Pickles
Ingredients List
- 7 lb Cucumbers
- -- (1-1/2 inch or less)
- 1/2 c Canning or pickling salt
- 8 c Sugar
- 6 c Vinegar (5 percent)
- 3/4 ts Turmeric
- 2 ts Celery seeds
- 2 ts Whole mixed pickling spice
- 2 Cinnamon sticks
- 1/2 ts Fennel (optional)
- 2 ts Vanilla (optional)
Directions
Yield: 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 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 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 sterile pint jars, with pickles
and cover with hot syrup, leaving 1/2-inch headspace. For more information
on sterilizing jars see "Jars and Lids". Adjust lids and process according
to the recommendations in Table 1, or use the low-temperature
pasteurization treatment. (For more information see "Low-Temperature
Pasteurization Treatment".)
Table 1. Recommended process time for Sweet Gherkin Pickles in a
boiling-water canner.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
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 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 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 sterile pint jars, with pickles
and cover with hot syrup, leaving 1/2-inch headspace. For more information
on sterilizing jars see "Jars and Lids". Adjust lids and process according
to the recommendations in Table 1, or use the low-temperature
pasteurization treatment. (For more information see "Low-Temperature
Pasteurization Treatment".)
Table 1. Recommended process time for Sweet Gherkin Pickles in a
boiling-water canner.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
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