Sweet Gherkin Pickles - cooking recipe

Ingredients
    7 lbs cucumbers (1-1/2 inch or less)
    1/2 cup pickling salt
    8 cups sugar
    6 cups vinegar (5%)
    3/4 teaspoon turmeric
    2 teaspoons celery seeds
    2 teaspoons whole mixed pickling spices
    2 cinnamon sticks
    1/2 teaspoon fennel (optional)
    2 teaspoons vanilla (optional)
Preparation
    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, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
    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 to the pickling syrup 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 to the pickling syrup and heat to boiling.
    Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
    Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).

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