Sweet gherkin pickles
Ingredients: Yields 6 to 7 pints
7 lb cucumbers (11
⁄2 inch or less)
⁄2 cup canning or pickling salt
6 cups vinegar (5%)
8 cups sugar
⁄4 tsp turmeric
2 tsp celery seeds
2 tsp whole mixed pickling spice (optional)
2 cinnamon sticks
⁄2 tsp fennel (optional)
2 tsp vanilla (optional)
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.
Repeat on the second day.
On the third day, drain and prick cucumbers with a table fork. Combine
and bring to boil 3 cups vinegar, 3 cups sugar, 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 syrup and reheat to boiling.
On the fourth day, drain and save syrup. Add another 2 cups sugar and
1 cup vinegar.
Heat syrup to boiling and pour over pickles. Let sit 6 to 8 hours
and then drain, saving the pickling syrup.
Add 1 cup sugar and 2 teaspoons
vanilla and heat to boiling.
Fill pint jars with pickles and cover with hot syrup,
Remove air bubbles. Wipe rims of jars and put on lids and bands. Tighten finger tight.
Process in a boiling water bath for 5 minutes. Adjust time for your elevation.
Process time (minutes)
at altitudes of
or less process 5 minutes
3,000 ft process 10 minutes
6,000 ft process 10 minutes
6,000 ft process 15 minutes
Reference: Oregon State University County Extension