Sweet gherkin pickles

Sweet gherkin pickles
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Sweet gherkin pickles ingredients

  • 7 lb Cucumbers
  • -- (1-½ inch or less)
  • 1⁄2 c Canning or pickling salt
  • 8 c Sugar
  • 6 c Vinegar (5 percent)
  • 3⁄4 t Turmeric
  • 2 t Celery seed
  • 2 t Whole mixed pickling spice
  • 2 Cinnamon sticks
  • 1⁄2 t Fennel (optional)
  • 2 t vanilla (optional)

Cooking Sweet gherkin pickles

1. Yield: 6 to 7 pints procedure: wash cucumbers.
2. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached.
3. Place cucumbers in large container and cover with boiling water.
4. Six to 8 hours later, and on the second day, drain and cover with 6 quarts of fresh boiling water containing ¼-cup salt.
5. On the third day, drain and prick cucumbers with a table fork.
6. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices.
7. Pour over cucumbers.
8. Six to 8 hours later, drain and save the pickling syrup.
9. Add another 2 cups each of sugar and vinegar and reheat to boil.
10. Pour over pickles.
11. On the fourth day, drain and save syrup.
12. Add another 2 cups sugar and 1 cup vinegar.
13. Heat to boiling and pour over pickles.
14. Drain and save pickling syrup 6 to 8 hours later.
15. Add 1 cup sugar and 2 tsp vanilla and heat to boiling.
16. Fill sterile pint jars, with pickles and cover with hot syrup, leaving ½-inch headspace.
17. For more information on sterilizing jars see "jars and lids".
18. Adjust lids and process according to the recommendations in table 1, or use the low-temperature pasteurization treatment.
19. (for more information see "low-temperature pasteurization treatment").
20. Table Recommended process time for sweet gherkin pickles in a boiling-water canner.
21. Style of pack: raw. Jar size: pints.
22. Process time at altitudes of 0 - 1,000°Ft: 5 min. 1,001 - 6,000°Ft: 10 min. above 6,000°Ft: 15 min.

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