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    You are in: Home / Recipes / Sweet Gherkin Pickles Recipe
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    Sweet Gherkin Pickles

    Total Time:

    Prep Time:

    Cook Time:

    97 hrs 30 mins

    96 hrs

    1 hr 30 mins

    Buster's friend's Note:

    Whew! This one requires some organization & patience what with 4 days of soaking & repeated soakings but I am intrigued by the unusual spice mix as well as the dainty presentation these should make. The recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) I include the link because this is a wonderful review of safe canning principle and practice as recommended by the USDA & it has the method of low temperature pasteurization that this recipe can be safely processed using to make a better textured final gherkin. Yum!

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    Units: US | Metric


    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).

    Ratings & Reviews:

    • on August 30, 2014

      Oh my goodness what a terrible waste of time and money and effort. I used little pickles out of my garden all and time wondering with this recipe where the alum is to make the pickles crisp. Therefore I have shriveled up little pickles....Everything was followed to the "T", but in the process I could see what I was going to end up with a rubbery mess.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2014


      We made these gherkin pickles last year and only had very few small pickles from the garden. We ended up with only 3 pints. My husband hid the few small pint jars we did have and would not share!! :) He loves these so much. This year, we planted extra cucumber plants and have been picking baby cucumbers like crazy to make these. We are on our third batch. These are well worth all the time and energy. So crunchy and sweet and delicious!! The best recipe found yet for pickles!! Thank you for posting this!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Gherkin Pickles

    Serving Size: 1 (6369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1157.8
    Calories from Fat 7
    Total Fat 0.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 9447.6 mg
    Total Carbohydrate 286.3 g
    Dietary Fiber 2.7 g
    Sugars 275.3 g
    Protein 3.5 g

    The following items or measurements are not included:

    whole mixed pickling spices

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