Sweet gherkins
Sweet gherkins recipe in the canning category
Recipe ingredients:
- 5 quarts, about 7 pounds, 1 1/2 to 3 inch pickling cucumbers, washed and blossom ends removed
- 1/2 cup salt
- 8 cups granulated sugar
- 6 cups distilled white vinegar
- 3/4 teaspoon turmeric
- 2 teaspoons celery seed
- 2 teaspoons whole pickling spice
- 8, 1 inch, pieces cinnamon stick
- 1/2 teaspoon fennel seed, optional
- 1 teaspoon vanilla extract, optional
Recipe method:
- First day:
- In morning, place cucumbers in large bowl and cover with boiling water. Let stand 6 hours.
- In afternoon, drain and cover again with fresh boiling water. Let stand overnight.
- Second day:
- In morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
- In afternoon, drain cucumbers. Add salt. Cover with fresh boiling water.
- Third day:
- In morning, drain cucumbers. Prick with fork. Combine 3 cup of the sugar, 3 cups of the vinegar and herbs and spices, except vanilla extract, in a pan. Heat to the boiling point and pour over cucumbers.
- In afternoon, drain into a large pan. Add 2 cups of the sugar and 2 cups of the vinegar. Heat to the boiling point and pour over pickles. Cover and let stand.
- Fourth day:
- In morning, drain into a large pan. Add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
- In afternoon, prepare jars. Drain syrup off pickles into large pan. Add remaining 1 cup sugar and the vanilla extract, if desired, to syrup. Heat to boiling. Pack pickles into clean, hot jars. Cover with hot syrup, leaving 1/2 inch headspace. Seal. Process in boiling water bath for 10 minutes.
Tags: sweet, gherkins, recipe, canning, recipes, cooking