These sweet gherkins are a classic preserve that balances sharp acidity with deep sweetness. Small, crisp cucumbers are brined to ensure texture, then layered with sugar, vinegar, and a warm spice blend of allspice, cloves, cinnamon, and mustard seeds. The result is a glossy, tender-crisp pickle that melts in your mouth. Perfect as a condiment for roast meats, a salad topping, or a unique addition to charcuterie boards. This recipe requires patience, as the pickles are packed and sweetened over several days to achieve the perfect flavor penetration and preservation.
Sweet Gherkins
Description
These sweet gherkins are a classic preserve that balances sharp acidity with deep sweetness. Small, crisp cucumbers are brined to ensure texture, then layered with sugar, vinegar, and a warm spice blend of allspice, cloves, cinnamon, and mustard seeds. The result is a glossy, tender-crisp pickle that melts in your mouth. Perfect as a condiment for roast meats, a salad topping, or a unique addition to charcuterie boards. This recipe requires patience, as the pickles are packed and sweetened over several days to achieve the perfect flavor penetration and preservation.Ingredients
Directions
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Prepare the brine by dissolving 1/2 cup of salt in 2 quarts of water.
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Place the gherkins in a large non-reactive container and pour the brine solution over them.
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Let the gherkins stand in the brine for 24 hours in a cool place.
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Drain the gherkins thoroughly and pack them into a clean crock or large glass jar.
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Combine 1 cup of sugar with the vinegar in a saucepan and stir to dissolve.
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Place the allspice, celery seed, cinnamon sticks, cloves, and mustard seeds into a cheesecloth bag or spice pouch.
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Add the spice bag to the vinegar and sugar mixture.
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Bring the vinegar mixture to a boil, then pour it hot over the packed gherkins.
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Cover and let stand for 24 hours.
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Drain the syrup from the gherkins and return it to the saucepan.
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Add 1 cup of sugar to the drained syrup and bring to a rolling boil.
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Pour the boiling syrup back over the gherkins.
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Cover and let stand for another 24 hours.
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Drain the syrup again and return it to the saucepan.
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Add the remaining 1 cup of sugar to the syrup and bring to a rolling boil.
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Pour the final boiling syrup over the gherkins.
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Let stand for a final 24 hours.
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Drain the gherkins from the syrup.
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Pack the pickles tightly into hot, sterilized jars.
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Heat the remaining syrup to a rolling boil and pour it into the jars, covering the pickles.
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Remove air bubbles by inserting a non-metallic utensil into the jar.
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Add more syrup if necessary to maintain 1/8 inch headspace.
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Wipe the jar rims and seal with lids and bands.
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Process the jars in a boiling water bath for 10 minutes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 798.1kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 258.3mg11%
- Total Carbohydrate 192.2g65%
- Dietary Fiber 5.0g20%
- Sugars 181.0g
- Protein 2.9g6%
* 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 a cheesecloth or nylon spice bag to hold the spices so they can be easily removed before packing the jars.
Ensure all jars and lids are properly sterilized before use to guarantee safe preservation.
The pickles must be kept submerged in the syrup at all times during the 3-day process to prevent spoilage and ensure even flavoring.
Adjust the amount of sugar to taste; some prefer a less sweet version by reducing the total sugar by 1/2 cup.
Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within 1 month.
