Sweet Gherkin Pickles

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“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”
97hrs 30mins
6-7 pints

Ingredients Nutrition


  1. 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.
  2. Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
  3. On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
  4. On the third day, drain and prick cucumbers with a table fork.
  5. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.
  6. Six to 8 hours later, DRAIN AND SAVE the pickling syrup.
  7. Add another 2 cups each of sugar and vinegar to the pickling syrup and reheat to boil. Pour over pickles.
  8. 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.
  9. Add 1 cup sugar and 2 tsp vanilla to the pickling syrup and heat to boiling.
  10. Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
  11. Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).

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