Sweet Gherkin Pickles

Ingredients

• 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)

Directions

1. 1

   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.

2. 2

   Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.

3. 3

   On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt.

4. 4

   On the third day, drain and prick cucumbers with a table fork.

5. 5

   Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers.

6. 6

   Six to 8 hours later, DRAIN AND SAVE the pickling syrup.

7. 7

   Add another 2 cups each of sugar and vinegar to the pickling syrup and reheat to boil. Pour over pickles.

8. 8

   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.

9. 9

   Add 1 cup sugar and 2 tsp vanilla to the pickling syrup and heat to boiling.

10. 10

    Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace.

11. 11

    Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).