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The sweet gherkin pickle recipe lists 1/2 cup of salt in the ingredients.
But WHERE? is the salt used in the process of making the recipe?????
Servings: 1
Ingredients
- 7 lb cucumbers - (1 1/2" long or possibly less)
- 1/2 c. canning or possibly pickling salt
- 8 c. sugar
- 6 c. vinegar 5% acidity
- 3/4 tsp turmeric
- 2 tsp celery seeds
- 2 tsp whole mixed pickling spice
- 2 x cinnamon sticks
- 1/2 tsp fennel (optional)
- 2 tsp vanilla (optional)
Directions
- Wash cucumbers. Cut 1/16-inch slice off blossom end and throw away, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.
- Six to 8 hrs later, and on the second day, drain and cover with fresh boiling water. On the third day, drain and prick cucumbers with a table fork.
- Combine and bring to boil 3 c. vinegar, 3 c. sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hrs later, drain and save the pickling syrup. Add in another 2 c. each of sugar and vinegar and reheat to boil. Pour over pickles.
- On the fourth day, drain and save syrup. Add in another 2 c. sugar and 1 c. vinegar. Heat to boil and pour over pickles. Drain and save pickling syrup 6 to 8 hrs later.
- Add in 1 c. sugar and 2 tsp. vanilla and heat to boil. Fill sterile pint jars with pickles and cover with warm syrup, leaving a 1/2-inch head space. Adjust lids and process.
- This recipe yields 6 to 7 pints.
- Yield: 6 to 7 pints
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September 4, 2017
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