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Sweet Gherkin Pickles

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Sweet Gherkin Pickles recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


7 pounds cucumbers
11/2 inch or less
½ cup canning salt
or pickling salt
8 cups sugar
6 cups vinegar
5 percent
¾ teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons pickling spices
2 each cinnamon sticks
½ teaspoon fennel bulb
2 teaspoons vanilla extract


Wash cucumbers.

Cut 1/16-inch slice off blossom end and discard, but leave ¼ 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 ¼ 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 teaspoon vanilla and heat to boiling.

Fill sterile pint jars, with pickles and cover with hot syrup, leaving ½-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.


* not incl. in nutrient facts

Add review




, United States
 7 months ago

Will this recipe work with slices offer spears?

Gobles, United States
 5 months ago

Why all the draining, waiting, redraining, re-waiting? Why not just put the pickles in a jar, pour the boiling brine of salt, vinegar, sugar over them (with spices) leaving a 1" headspace, put the lids on them, then put them into the canning tub for 10 minutes, then take them out and let them cool? Why all the BS?

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 17181% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 139g 139%
Dietary Fiber 6g 23%
Sugars g
Protein 10g
Vitamin A 11% Vitamin C 43%
Calcium 16% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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