“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!”
READY IN:
120hrs
YIELD:
7-9 Pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
  2. FIRST DAY:
  3. In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
  4. SECOND DAY:.
  5. In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
  6. In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
  7. THIRD DAY:.
  8. 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.
  9. 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.
  10. FOURTH DAY:.
  11. 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.
  12. 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.

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