Sweet Gherkin Pickles

Directions

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.