This recipe is on several internet sites so not sure who really to give credit to but did not see anything like it on Zaar. I looked at it and thought "Oh Brother" but it was worth it. Really it was! Super little sweet crunchy gherkins!
- 5 quarts cucumbers (Pickling cucumbers 1 1/2 to 3 Inch long)
- 1⁄2 cup pickling salt
- 8 cups granulated sugar (divided through recipe)
- 6 cups distilled white vinegar (divided through recipe)
- 3⁄4 teaspoon turmeric
- 2 teaspoons celery seeds
- 2 teaspoons pickling spices
- 8 pieces cinnamon sticks (1 inch)
- 1⁄2 teaspoon fennel seed (Optional but good)
- 1 teaspoon vanilla extract (Optional but good)
- Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
- FIRST DAY:
- In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
- SECOND DAY:.
- In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
- In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
- THIRD DAY:.
- In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
- In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
- FOURTH DAY:.
- In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
- In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.