Best Sweet Gherkin Pickles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET GHERKIN PICKLES



Sweet Gherkin Pickles image

Whew! This one requires some organization & patience what with 4 days of soaking & repeated soakings but I am intrigued by the unusual spice mix as well as the dainty presentation these should make. The recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) I include the link because this is a wonderful review of safe canning principle and practice as recommended by the USDA & it has the method of low temperature pasteurization that this recipe can be safely processed using to make a better textured final gherkin. Yum! http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf

Provided by Busters friend

Categories     Canning

Time P4DT1h30m

Yield 6-7 pints

Number Of Ingredients 10

7 lbs cucumbers (1-1/2 inch or less)
1/2 cup pickling salt
8 cups sugar
6 cups vinegar (5%)
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons whole mixed pickling spices
2 cinnamon sticks
1/2 teaspoon fennel (optional)
2 teaspoons vanilla (optional)

Steps:

  • 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.
  • 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 to the pickling syrup 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 to the pickling syrup and heat to boiling.
  • Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
  • Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).

Nutrition Facts : Calories 1157.9, Fat 0.8, SaturatedFat 0.2, Sodium 9447.6, Carbohydrate 286.4, Fiber 2.8, Sugar 275.4, Protein 3.6

SWEET GHERKINS



Sweet Gherkins image

This recipe is on several internet sites so not sure who really to give credit to but did not see anything like it on Zaar. I looked at it and thought "Oh Brother" but it was worth it. Really it was! Super little sweet crunchy gherkins!

Provided by Sally

Categories     Canning

Time P5D

Yield 7-9 Pints

Number Of Ingredients 10

5 quarts cucumbers (Pickling cucumbers 1 1/2 to 3 Inch long)
1/2 cup pickling salt
8 cups granulated sugar (divided through recipe)
6 cups distilled white vinegar (divided through recipe)
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons pickling spices
8 pieces cinnamon sticks (1 inch)
1/2 teaspoon fennel seed (Optional but good)
1 teaspoon vanilla extract (Optional but good)

Steps:

  • Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
  • FIRST DAY:
  • In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
  • SECOND DAY:.
  • In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
  • In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
  • THIRD DAY:.
  • In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
  • In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
  • FOURTH DAY:.
  • In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
  • In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.

Related Topics