These are really good, and worth the effort to make them. Definitely add the vanilla and fennel, makes all the difference in the world. I like them with a sandwich, and I usually don't like sweet pickles.
Great flavor my teenage son made me promise not to give them all away like I normally do..I gave four stars instead of five because the small cukes shribbled up and they were the ones recommended. The others were nicely flavored and had a good crunch so on future batches I will use larger instead..BTW I used National pickling cucumbers from my garden thx!!
I tried this recipe with a tiny batch of homegrown cukes. I couldn't get my act together to do all the water changes, syrup changes on time. I let them sit 24 hours or even a day and a half at each step and it didn't affect the final flavor. Am trying another small batch and will try to stay closer the timing in the recipe to see if that affects the texture. I suspect it won't. These taste and have very similar texture to store bought gherkins if you use both the fennel and vanilla.
I was drawn to this recipe by the interesting combination of fennel seeds and vanilla extract in the ingredients. This recipe did not disappoint. The result is a lovely sweet crunchy pickle. Although this recipe took 4 days from start to finish, it was not as bad as that actually sounds. Many of the steps are simple, and take very little time. As an added bonus, my house was filled with a marvelous pickling smell right out of my childhood, which made me smile. I guess the most "fiddley" step was pricking all of the small cucumbers with a fork. These will get me through the winter along side a grilled cheese sandwich or next to a rustic pate. Thanks for a great recipe Jockey.
I came across this recipe while looking for an old German recipe called "Slippery Gherkins". My Grandmother and Mother made these when I was a kid and they were so good. They are made with over ripe pickles and are called slippery because they are. All I can remember is you let the pickels remain on the vine until they get big, boulging and Yellow. You slice them lengthwise into 4 or 6 sections; remove all the seeds, pickel and can them. I'm looking for the pickeling process and recipe. Do any of you old Germans out there have this yet? Thanks DM
Wonderful recipe but I think that you really must add the fennel and vanilla! That is what kicks it up a notch to greatness!! You are going to want to make this recipe over and over. One batch doesn't make a lot so I make several batches at a time. Can them whole as directed. But later they can be ground up to make the most delicious sweet relish. I use a vintage Universal #2 grinder for the perfect relish texture. Yum.