These Sweet Gherkin Pickles are a classic preservation project that yields jars full of crisp, flavorful cucumbers. The unique multi-day brining process draws out excess moisture while infusing the pickles with a subtle sweetness and tang. A blend of vinegar, sugar, turmeric, celery seeds, and optional vanilla creates a complex flavor profile that is both refreshing and satisfying. Perfect for adding to sandwiches, serving as a side dish, or enjoying straight from the jar. This recipe requires patience but rewards you with a superior, home-canned product that tastes far better than store-bought alternatives. Ideal for summer harvests or holiday gifts.
Sweet Gherkin Pickles
Description
These Sweet Gherkin Pickles are a classic preservation project that yields jars full of crisp, flavorful cucumbers. The unique multi-day brining process draws out excess moisture while infusing the pickles with a subtle sweetness and tang. A blend of vinegar, sugar, turmeric, celery seeds, and optional vanilla creates a complex flavor profile that is both refreshing and satisfying. Perfect for adding to sandwiches, serving as a side dish, or enjoying straight from the jar. This recipe requires patience but rewards you with a superior, home-canned product that tastes far better than store-bought alternatives. Ideal for summer harvests or holiday gifts.Ingredients
Directions
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Wash cucumbers thoroughly. Cut a 1/16-inch slice off the blossom end and discard, leaving 1/4-inch of the stem attached to prevent softening.
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Place cucumbers in a large non-metal container. Cover with boiling water. Let stand for 6 to 8 hours.
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Drain the cucumbers. Cover with 6 quarts of fresh boiling water containing 1/4 cup of salt. Let stand for 6 to 8 hours.
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Drain the cucumbers. Prick each cucumber lightly with a table fork to help the brine penetrate.
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In a large pot, combine 3 cups vinegar, 3 cups sugar, turmeric, celery seeds, pickling spice, and cinnamon sticks. Bring to a boil, stirring until sugar dissolves.
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Pour the hot syrup over the cucumbers. Let stand for 6 to 8 hours.
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Drain and save the pickling syrup. Add 2 cups sugar and 2 cups vinegar to the syrup. Reheat to a boil.
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Pour the hot syrup over the pickles. Let stand for 6 to 8 hours.
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Drain and save the pickling syrup. Add 2 cups sugar and 1 cup vinegar to the syrup. Heat to boiling.
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Pour the hot syrup over the pickles. Let stand for 6 to 8 hours.
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Drain and save the pickling syrup. Add 1 cup sugar and 2 teaspoons vanilla (if using) to the syrup. Heat to boiling.
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Pack hot pickles tightly into sterile pint jars, leaving 1/2-inch headspace.
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Pour the hot syrup over the pickles, maintaining 1/2-inch headspace. Remove air bubbles by sliding a non-metal utensil along the inside of the jar.
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Wipe rims of jars with a clean damp cloth. Adjust lids and screw bands until fingertip tight.
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Process in a boiling-water canner. Process pints for 10 minutes (adjusting for altitude: 10 min for 0-1,000 ft, 15 min for 1,001-6,000 ft, 20 min for above 6,000 ft).
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Turn off heat and let jars sit in the canner for 5 minutes. Remove jars and place upright on a towel or rack. Do not tighten bands. Let cool undisturbed for 12 to 24 hours.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 119.2kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.9mg1%
- Total Carbohydrate 28.6g10%
- Dietary Fiber 4.0g16%
- Sugars 13.5g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use cucumbers 1-1/2 inches or less in diameter for best results. Smaller cucumbers stay crisper and pack better into jars.
Ensure vinegar has at least 5% acidity for safe canning. Do not substitute with lower acidity vinegars or lemon juice.
The multi-day process is crucial for developing the traditional sweet pickle flavor and texture. Do not rush the soaking steps.
Always follow tested canning guidelines for safe preservation. Adjust boiling time based on your altitude to ensure proper sterilization.
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 month.
