Subj : 10/23 Nat'l Canning Bonus
To : All
From : Dave Drum
Date : Tue Oct 22 2024 15:44:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Senf Gherkins
Categories: Squash, Preserving, Pickles
Yield: 7 Pints
5 qt Cucumbers or Gherkins; 1 1/2
- to 3 inches length
1/2 c Salt
8 c Sugar
6 c Vinegar
3/4 ts Turmeric
2 ts Celery seed
2 ts Whole mixed pickling spices
8 (1") sticks cinnamon
1/2 ts Fennel; opt
2 ts Vanilla; opt
1st Day: MORNING - wash cucumbers thoroughly, scrubbing
with vegetable brush. Stem ends may be left on if desired.
Drain cucumbers, place in large container and cover with
boiling water.
AFTERNOON - (6-8 hours) drain; cover with fresh boiling
water.
2nd Day: MORNING - drain; cover with fresh boiling water.
AFTERNOON - drain; add salt; cover with fresh boiling
water.
3rd Day: MORNING - drain; prick cucumbers in several
places with table fork. Make syrup of 3 cups of sugar
and 3 cups vinegar; add turmeric and spices. Heat to
boiling and pour over cucumbers. Cucumbers will be
partially covered at this point.
AFTERNOON - drain syrup into pan. Add 2 cups of the
sugar and 2 cups vinegar to syrup. Heat to boiling and
pour over pickles.
4th Day: MORNING - drain syrup into pan; add 2 cups
sugar and 1 cup vinegar to syrup. Heat to boiling and
pour over pickles.
AFTERNOON - drain syrup into pan; add remaining 1 cup
sugar and the vanilla, if desired, to syrup; heat to
boiling. Pack pickles into pint jars and cover with
boiling syrup to 1/2" of top of jar. Adjust jar lids.
Process for 5 minutes in boiling water (start counting
the processing time when water returns to boil). Remove
jars and complete seals as necessary. Set jars upright
several inches apart.
Yields 7-8 pints.
FROM: Uncle Phaedrus, Finder of Lost Recipes
From:
http://hungrybrowser.com
Uncle Dirty Dave's Archives
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