Sweet Gherkins Recipes

SWEET GHERKINS

Steps:

• Wash cucumbers, place in a large container and cover with ice water and ice cubes-chill in refrigerator for 5 hours, drain.
• Place cucumbers in a large stainless steel pot-or enamel- and add vinegar, turmeric, and a spice bag containing the celery seeds, pickling spice, cinnamon and fennel seeds.
• Bring to a boil, add honey and return to a boil.
• Pack cucumbers into hot, scalded jars.
• Cover with boiling liquid leaving 1/4 inch headspace.
• Seal and process 10 minutes at altitudes up to 1000 feet.

SWEET GHERKIN PICKLES

Steps:

• Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.
• Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
• On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-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 to the pickling syrup 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 tsp vanilla to the pickling syrup and heat to boiling.
• Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
• Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).