Preparation:
Procedure: 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, and 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 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 and heat to boiling. Fill sterile pint jars, with pickles
and cover with hot syrup, leaving 1/2-inch headspace. For more information
on sterilizing jars see "Jars and Lids". Adjust lids and process according
to the recommendations in Table 1, or use the low-temperature
pasteurization treatment. (For more information see "Low-Temperature
Pasteurization Treatment".)
Table 1. Recommended process time for Sweet Gherkin Pickles in a
boiling-water canner. |
