Sweet Gherkins

READY IN: 120hrs
Sally
Recipe by Sally

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!

Top Review by Snicklefritzie

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.

Ingredients Nutrition

Directions

  1. Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
  2. FIRST DAY:
  3. In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
  4. SECOND DAY:.
  5. In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
  6. In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
  7. THIRD DAY:.
  8. 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.
  9. 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.
  10. FOURTH DAY:.
  11. 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.
  12. 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.

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