Sweet Gherkins Recipes

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SWEET GHERKINS



Sweet Gherkins image

Sweet Gherkins recipe

Categories     Side Dish     Pickles

Time P1DT8h

Yield 24

Number Of Ingredients 16

pickles, gherkins
sugar
vinegar
allspice
celery seeds
cinnamon sticks
cloves
mustard seeds
pickles, gherkins
sugar
vinegar
allspice
celery seeds
cinnamon sticks
cloves
mustard seeds

Steps:

  • Brine cukes: dissolve ½ cup salt in 2 quarts water, pour the solution over cukes, and let stand for 24 hours in a cool place. Drain. Put the cukes in a clean crock. Dissolve 1 cup of the sugar in the vinegar and add spices tied in a bag. Bring the vinegar to a boil. Pour the boiling hot syrup over the cukes. Next day, drain off syrup and add 1 cup sugar, bring to a rolling boil. Pour the boiling hot syrup over the cukes. Repeat the next day adding the last cup of sugar. Next day, drain the syrup from the pickles and pack the pickles into scalded jars. Heat the syrup to a rolling boil and fill the jars. Remove air bubbles. Add more syrup if necessary. 1/8" head space. 10 minutes boiling water bath.

Nutrition Facts :

EASY SWEET GHERKINS



Easy Sweet Gherkins image

Provided by TopZZRecipes

Time 5h

Yield 1 pint

Number Of Ingredients 8

1 pint gherkin cucumbers
1 cup vinegar
1/2 tablespoon sugar
1/8 tablespoon celery seed
1 tablespoon mustard seed
1/2 tablespoon stick cinnamon
1/4 tablespoon whole cloves
1/4 tablespoon allspice

Steps:

  • Let gherkins stand in medium brine overnight (4 tbsp salt to every cup of water); drain. Wash in cold water; drain. Tie spices in bag and add to the vinegar and sugar. Bring to a boil and pour over gherkins. Put into crock. Stir 1 tbsp sugar into them each morning for 8 days until desired sweetness is reached.

Nutrition Facts :

SWEET GHERKINS



Sweet Gherkins image

This recipe is on several internet sites so not sure who really to give credit to but did not see anything like it on Zaar. I looked at it and thought "Oh Brother" but it was worth it. Really it was! Super little sweet crunchy gherkins!

Provided by Sally

Categories     Canning

Time P5D

Yield 7-9 Pints

Number Of Ingredients 10

5 quarts cucumbers (Pickling cucumbers 1 1/2 to 3 Inch long)
1/2 cup pickling salt
8 cups granulated sugar (divided through recipe)
6 cups distilled white vinegar (divided through recipe)
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons pickling spices
8 pieces cinnamon sticks (1 inch)
1/2 teaspoon fennel seed (Optional but good)
1 teaspoon vanilla extract (Optional but good)

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 GHERKINS



Sweet Gherkins image

Make and share this Sweet Gherkins recipe from Food.com.

Provided by Diana Adcock

Categories     Weeknight

Time 10h10m

Yield 10-11 Pints

Number Of Ingredients 8

6 1/4 lbs immature cucumbers, cut 1 1/2 to 3 inches long or to your preference
6 cups cider vinegar
1 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons pickling spices
8 pieces cinnamon sticks (around 1 inch long)
1/2 teaspoon fennel seed
2 cups honey

Steps:

  • Wash cucumbers, place in a large container and cover with ice water and ice cubes-chill in refrigerator for 5 hours, drain.
  • Place cucumbers in a large stainless steel pot-or enamel- and add vinegar, turmeric, and a spice bag containing the celery seeds, pickling spice, cinnamon and fennel seeds.
  • Bring to a boil, add honey and return to a boil.
  • Pack cucumbers into hot, scalded jars.
  • Cover with boiling liquid leaving 1/4 inch headspace.
  • Seal and process 10 minutes at altitudes up to 1000 feet.

Nutrition Facts : Calories 281.5, Fat 0.5, SaturatedFat 0.1, Sodium 16.4, Carbohydrate 67.9, Fiber 1.7, Sugar 61, Protein 2.1

SWEET GHERKIN PICKLES



Sweet Gherkin Pickles image

Whew! This one requires some organization & patience what with 4 days of soaking & repeated soakings but I am intrigued by the unusual spice mix as well as the dainty presentation these should make. The recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) I include the link because this is a wonderful review of safe canning principle and practice as recommended by the USDA & it has the method of low temperature pasteurization that this recipe can be safely processed using to make a better textured final gherkin. Yum! http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf

Provided by Busters friend

Categories     Canning

Time P4DT1h30m

Yield 6-7 pints

Number Of Ingredients 10

7 lbs cucumbers (1-1/2 inch or less)
1/2 cup pickling salt
8 cups sugar
6 cups vinegar (5%)
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons whole mixed pickling spices
2 cinnamon sticks
1/2 teaspoon fennel (optional)
2 teaspoons vanilla (optional)

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).

Nutrition Facts : Calories 1157.9, Fat 0.8, SaturatedFat 0.2, Sodium 9447.6, Carbohydrate 286.4, Fiber 2.8, Sugar 275.4, Protein 3.6

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