How to Make Sweet Gherkin Pickles
Wash cucumbers., Six to 8 hours later,and on the second day, drain and cover with 6 US quarts (6,000 ml) of fresh boiling water containing ¼ cup salt., Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices., Add 2 cups each of...
Step-by-Step Guide
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Step 1: Wash cucumbers.
Cut 1/16-inch slices off blossom ends and discard, but leave ¼ inch of stem attached.
Place cucumbers in large container and cover with boiling water. -
Step 2: Six to 8 hours later
On the third day, drain and prick cucumbers with a table fork. , Pour over cucumbers.
Six to 8 hours later, drain the pickling syrup into a saucepan. , Pour over pickles.
On the fourth day, drain the syrup into a saucepan.
Add another 2 cups sugar and 1 cup vinegar. , Six to 8 hours later, drain the pickling syrup into a saucepan.
Add 1 cup sugar and 2 teaspoons vanilla to syrup and heat to boiling. ,, This results in a better product texture, but must be carefully managed to avoid possible spoilage.
Place jars in a canner filled halfway with warm (120 to 140 °F) water.
Then, add hot water to a level 1 inch (2.5 cm) above jars.
Heat the water enough to maintain 180 to 185 °F (82 to 85 °C) water temperature for 30 minutes.
Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 °F (82 °C) during the entire 30 minutes.
Temperatures higher than 185 °F (85 °C) may cause unnecessary softening of pickles. -
Step 3: and on the second day
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Step 4: drain and cover with 6 US quarts (6
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Step 5: 000 ml) of fresh boiling water containing ¼ cup salt.
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Step 6: Combine and bring to boil 3 cups vinegar
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Step 7: 3 cups sugar
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Step 8: turmeric
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Step 9: and spices.
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Step 10: Add 2 cups each of sugar and vinegar to the syrup and reheat to boil.
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Step 11: Heat to boiling and pour over pickles.
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Step 12: Fill sterile pint jars with pickles and cover with hot syrup
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Step 13: leaving ½-inch headspace.
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Step 14: Adjust lids and process using the low-temperature pasteurization treatment.
Detailed Guide
Cut 1/16-inch slices off blossom ends and discard, but leave ¼ inch of stem attached.
Place cucumbers in large container and cover with boiling water.
On the third day, drain and prick cucumbers with a table fork. , Pour over cucumbers.
Six to 8 hours later, drain the pickling syrup into a saucepan. , Pour over pickles.
On the fourth day, drain the syrup into a saucepan.
Add another 2 cups sugar and 1 cup vinegar. , Six to 8 hours later, drain the pickling syrup into a saucepan.
Add 1 cup sugar and 2 teaspoons vanilla to syrup and heat to boiling. ,, This results in a better product texture, but must be carefully managed to avoid possible spoilage.
Place jars in a canner filled halfway with warm (120 to 140 °F) water.
Then, add hot water to a level 1 inch (2.5 cm) above jars.
Heat the water enough to maintain 180 to 185 °F (82 to 85 °C) water temperature for 30 minutes.
Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 °F (82 °C) during the entire 30 minutes.
Temperatures higher than 185 °F (85 °C) may cause unnecessary softening of pickles.
About the Author
Emma Smith
Enthusiastic about teaching cooking techniques through clear, step-by-step guides.
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