How To Make Sweet Gherkin Pickles Recipes

HOW TO MAKE SWEET GHERKIN PICKLES

Steps:

• Wash cucumbers. Cut 1/16-inch slices off blossom ends and discard, but leave ¼ 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 US quarts (6,000 ml) of fresh boiling water containing ¼ 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 the pickling syrup into a saucepan.
• Add 2 cups each of sugar and vinegar to the syrup and reheat to boil. Pour over pickles. On the fourth day, drain the syrup into a saucepan. Add another 2 cups sugar and 1 cup vinegar.
• Heat to boiling and pour over pickles. Six to 8 hours later, drain the pickling syrup into a saucepan. Add 1 cup sugar and 2 teaspoons vanilla to syrup and heat to boiling.
• Fill sterile pint jars with pickles and cover with hot syrup, leaving ½-inch headspace.
• Adjust lids and process using the low-temperature pasteurization treatment. This results in a better product texture, but must be carefully managed to avoid possible spoilage. Place jars in a canner filled halfway with warm (120 to 140 °F) water. Then, add hot water to a level 1 inch (2.5 cm) above jars. Heat the water enough to maintain 180 to 185 °F (82 to 85 °C) water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 °F (82 °C) during the entire 30 minutes. Temperatures higher than 185 °F (85 °C) may cause unnecessary softening of pickles.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SWEET GHERKINS

Steps:

• Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
• FIRST DAY:
• In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
• SECOND DAY:.
• In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
• In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
• THIRD DAY:.
• In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
• In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
• FOURTH DAY:.
• In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
• In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.

SWEET GHERKIN PICKLES

Steps:

• 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, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.
• 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 to the pickling syrup 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 to the pickling syrup and heat to boiling.
• Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.
• Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).