Sweet Gherkin's Pickles
List of Ingredients
SWEET GHERKIN PICKLES
Categories: canning, pickles, gherkin, sweet
Yield: 6 Pints
7 lb Cucumbers
-- (1-1/2 inch or less)
1/2 c Canning or pickling salt
8 c Sugar
6 c Vinegar (5 percent)
3/4 ts Turmeric
2 ts Celery seeds
2 ts Whole mixed pickling spice
2 Cinnamon sticks
1/2 ts Fennel (optional)
2 ts Vanilla (optional)
Yield: 6 to 7 pints
Procedure: 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 6 quarts of fresh boiling
water containing 1/4-cup salt. 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 boiling and pour over pickles. Drain and save
pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp vanilla
and heat to boiling. Fill sterile pint jars, with pickles and cover
with hot syrup, leaving 1/2-inch headspace. For more information on
sterilizing jars see "Jars and Lids". Adjust lids and process
according to the recommendations in Table 1, or use the
low-temperature pasteurization treatment. (For more information see
"Low-Temperature Pasteurization Treatment".)
Table 1. Recommended process time for Sweet Gherkin Pickles in a boiling-water canner.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
Recipe
USDA Agriculture Information Bulletin No. 539 (rev. 1994)
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