Sweet Gherkin Pickles
Sweet Gherkin Pickles recipe
11/2 inch or less
or pickling salt
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")
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.