Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 lb Cucumbers
-- (1-1/2 inch or less)
1/2 c Canning or pickling salt
8 c Sugar
6 c Vinegar (5 percent)
3/4 ts Turmeric
2 ts Celery seeds
2 ts Whole mixed pickling spice
2 Cinnamon sticks
1/2 ts Fennel (optional)
2 ts Vanilla (optional)
Yield: 6 to 7 pints
Procedure: 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, and on the
second day, drain and cover with 6 quarts of fresh
boiling water containing 1/4-cup salt. On the third
day, drain and prick cucumbers with a table fork.
Combine and bring to boil 3 cups vinegar, 3 cups
sugar, turmeric, 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 and
reheat to boil. Pour over pickles. On the fourth day,
drain and save syrup. Add another 2 cups sugar and 1
cup vinegar. Heat to boiling and pour over pickles.
Drain and save pickling syrup 6 to 8 hours later. Add
1 cup sugar and 2 tsp vanilla and heat to boiling.
Fill sterile pint jars, with pickles and cover with
hot syrup, leaving 1/2-inch headspace. For more
information on sterilizing jars see "Jars and Lids".
Adjust lids and process according to the
recommendations in Table 1, or use the low-temperature
pasteurization treatment. (For more information see
"Low-Temperature Pasteurization Treatment".)
Table 1. Recommended process time for Sweet Gherkin
Pickles in a boiling-water canner.
Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
