Preparing and Canning Pickled Vegetables
Sweet Gherkin Pickles
- 7 lbs cucumbers (1-1/2 inch or less)
- 1/2 cup canning or pickling salt
- 8 cups sugar
- 6 cups vinegar (5 percent)
- 3/4 tsp turmeric
- 2 tsp celery seeds
- 2 tsp whole mixed pickling spice
- 2 cinnamon sticks
- 1/2 tsp fennel (optional)
- 2 tsp vanilla (optional)
Yield: 6 to 7 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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 again 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 "Sterilization of Empty Jars". Adjust lids and process according to the
recommendations in Table 1, or use the low-temperature pasteurization treatment. For more information
Temperature Pasteurization Treatment".
|Table 1. Recommended
process time for Sweet Gherkin Pickles in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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