Sweet Gerkins

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Servings: 8 Difficulty: Intermediate
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Traditional multi-day sweet pickles with a bright, spicy, and tangy finish.
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These Sweet Gerkins are a classic preservation project that transforms small, crisp cucumbers into intensely flavorful pickles. By slowly building layers of sugar, vinegar, and warm spices like cinnamon, fennel, and turmeric over several days, the gerkins develop a complex, sweet-tart profile with a satisfying crunch. The turmeric lends a vibrant golden hue, while the pickling spices add a subtle aromatic heat. Perfect as a condiment for rich meats, a side for deli sandwiches, or a unique addition to charcuterie boards, these pickles require patience but reward you with a jar of homemade goodness that tastes far superior to store-bought versions.

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Sweet Gerkins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 1434.7

Description

These Sweet Gerkins are a classic preservation project that transforms small, crisp cucumbers into intensely flavorful pickles. By slowly building layers of sugar, vinegar, and warm spices like cinnamon, fennel, and turmeric over several days, the gerkins develop a complex, sweet-tart profile with a satisfying crunch. The turmeric lends a vibrant golden hue, while the pickling spices add a subtle aromatic heat. Perfect as a condiment for rich meats, a side for deli sandwiches, or a unique addition to charcuterie boards, these pickles require patience but reward you with a jar of homemade goodness that tastes far superior to store-bought versions.

Ingredients

Directions

  1. Wash the cucumbers thoroughly. Place them in a large non-reactive kettle or bowl and cover completely with boiling water.
  2. Let the cucumbers stand in the hot water for 6 hours, then drain. Cover with fresh boiling water and let stand overnight.
  3. Drain the cucumbers again. Prick each cucumber three times with a sharp fork to help the brine penetrate.
  4. In a large kettle, combine 3 cups of sugar, 3 cups of vinegar, turmeric, celery seed, mixed pickling spices, cinnamon sticks, and fennel. Bring to a boil, stirring until sugar is dissolved.
  5. Pour the hot spice syrup over the cucumbers. Let stand for 6 hours.
  6. Drain the syrup back into the kettle. Add 2 cups of sugar and 2 cups of vinegar. Bring to a boil and pour over the cucumbers again. Let stand overnight.
  7. The next morning, drain the syrup into the kettle. Add 2 cups of sugar and 1 cup of vinegar. Bring to a boil and pour over the cucumbers. Let stand for 6 hours.
  8. Drain the syrup into the kettle one last time. Add the final cup of sugar and bring to a boil.
  9. Pack the cucumbers tightly into clean, hot jars. Cover with the hot syrup, leaving 1/2-inch headspace.
  10. Wipe jar rims, adjust lids, and process in a boiling water bath for 5 minutes after the water returns to a boil.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1434.7kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 66884.9mg2787%
Total Carbohydrate 380.5g127%
Dietary Fiber 62.6g251%
Sugars 282.4g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickles, gerkins, cucumbers, sweet pickles, preserving, canning, vinegar, sugar, spices, turmeric, cinnamon, fennel, celery seed, homemade, condiment, crunchy, tangy, golden pickles, traditional, jarred
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