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Sweet Gherkins

Source of Recipe

from Sally, an alicia's kitchen newsletter reader


List of Ingredients

2 quarts small cucumbers, 1 - 2 inches long
for the brine:
1/2 cup salt
2 quarts water

for the pickling spices:
3 cups white granulated sugar
1 quart white vinegar
2 tablespoons whole allspice
1 tablespoon celery seed
2 tablespoons broken cinnamon sticks
2 tablespoons whole cloves
1/2 cup white mustard seeds


Recipe

for the brine:
Dissolve the salt in the water and pour over the cucumbers.
Let stand for 24 hours in a cool place. Then drain and place
the cucumbers in a clean crock.
for the pickling spices:
Dissolve 1 cup of the sugar in the vinegar and add the spices
all tied up in a bag together. Bring the vinegar to a boil. Pour
the boiling hot syrup over the cucumbers.
The next day, drain off syrup. Add 1 cup sugar and bring to
a rolling boil. Pour the boiling hot syrup over the cucumbers.
Repeat the next day adding the last cup of sugar.
The next day, drain the syrup from the pickles and pack the
pickles into clean, hot jars. Heat the syrup to a rolling boil and
fill the jars. Remove any air bubbles. Add more syrup if needed
to leave 1/8 inch space at the top, (head space.) Process for 10
minutes in a boiling water bath.
Makes 6 servings.