Sweet Gherkin Pickles

Recipe Ingredients

7 lbs	3178g / 112oz	Cucumbers - (1 1/2" long or less)
1/2 cup	118ml	Canning or pickling salt
8 cups	1584g / 55oz	Sugar
6 cups	1422ml	Vinegar 5% acidity
3/4 teaspoon	3.8ml	Turmeric
2 teaspoons	10ml	Celery seeds
2 teaspoons	10ml	Whole mixed pickling spice
2		Cinnamon sticks
1/2 teaspoon	2.5ml	Fennel - (optional)
2 teaspoons	10ml	Vanilla - (optional)

Recipe Instructions

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.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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