Sweet Gherkins
Sweet Gherkins recipe
Yield
24 servingsPrep
30 minCook
4 daysReady
4 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
pickles, gherkins
1-2 inches long |
* |
| 3 | cups |
sugar
|
|
| 1 | quart |
vinegar
|
*
|
| 2 | tablespoons |
allspice
whole |
|
| 1 | tablespoon |
celery seeds
|
|
| 2 | tablespoons |
cinnamon sticks
broken |
*
|
| 2 | tablespoons |
cloves
whole |
|
| ½ | cup |
mustard seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
pickles, gherkins
1-2 inches long |
* |
| 7.1E+2 | ml |
sugar
|
|
| 0.9 | l |
vinegar
|
*
|
| 3E+1 | ml |
allspice
whole |
|
| 15 | ml |
celery seeds
|
|
| 3E+1 | ml |
cinnamon sticks
broken |
*
|
| 3E+1 | ml |
cloves
whole |
|
| 118 | ml |
mustard seeds
|
*
|
Directions
Brine cukes: dissolve ½ cup salt in 2 quarts water, pour the solution over cukes, and let stand for 24 hours in a cool place.
Drain.
Put the cukes in a clean crock.
Dissolve 1 cup of the sugar in the vinegar and add spices tied in a bag.
Bring the vinegar to a boil.
Pour the boiling hot syrup over the cukes.
Next day, drain off syrup and add 1 cup sugar, bring to a rolling boil.
Pour the boiling hot syrup over the cukes.
Repeat the next day adding the last cup of sugar.
Next day, drain the syrup from the pickles and pack the pickles into scalded jars.
Heat the syrup to a rolling boil and fill the jars.
Remove air bubbles.
Add more syrup if necessary.
1/8" head space.
10 minutes boiling water bath.
