Sweet Gherkin Pickles

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Sweet Gherkin Pickles

8 pounds of 1 1/2 to 2 1/2 inch cucumbers

1/2 cup canning salt, divided

8 cups sugar

6 cups vinegar

1/2 teaspoons Turmeric (Ground)

2 teaspoons celery seed

2 teaspoons whole mixed pickling spices

2 sticks cinnamon

1/2 teaspoon whole allspice

Wash cucumbers. Put cucumbers in a large,clean pickling container and cover with boiling water.

Let stand 8 hours or overnight.

 


On second day, drain. Combine 6 quarts boiling water and 1/4 cup salt; pour over cucumbers.

On third day, drain and prick cucumbers with a fork.

Combine 3 cups sugar, 3 cups vinegar and turmericin a large saucepot.

Tie whole spices in a spice bag, add spice bag to syrup; bring to boil.

Pour hot syrup over cucumbers; let stand 6 to 8 hours. Drain cucumbers, reserving syrup.

Add 2 cups sugar and 2 cups vinegar to syrup; bring to boil; pour over the cucumbers.

On fourth day, drain, reserving the syrup. Add 2 cups sugar and 1 cup vinegar to reserved syrup; bring to boil; pour over cucumbers. Let stand 6 to 8 hours. Remove spice bag and pickles. Add 1 cup sugar to syrup; bring to a boil.

Pack pickles into hot jars, leaving 1/4th inch headspace. Ladle hot pickling liquid over cucumbers, leaving 1/4th inch headspace. Remove air bubbles. Adjust two-piece caps.

Process 10 minutes in a boiling water canner.

   

 


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