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Sweet Gherkin Pickles Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. This recipe yields 6 to 7 pints.
7. Yield: 6 to 7 pints

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