Canning Recipes




Sweet Gherkin Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
7 pounds cucumbers - (1 1/2" long or less)
1/2 cup canning or pickling salt
8 cups sugar
6 cups vinegar 5% acidity
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons whole mixed pickling spice
2 cinnamon sticks
1/2 teaspoon fennel -- (optional)
2 teaspoons 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, and on the second day, drain and cover with fresh
boiling water. 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 boil and pour over pickles. Drain and save pickling
syrup 6 to 8 hours later.

Add 1 cup sugar and 2 teaspoons vanilla and heat to boil. Fill sterile
pint jars with pickles and cover with hot syrup, leaving a 1/2-inch head
space. Adjust lids and process.

This recipe yields 6 to 7 pints.




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