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Sweet Gherkin Pickles Recipe

Embark on a culinary adventure with these Sweet Gherkin Pickles! This unique recipe, adapted from the USDA Complete Guide to Home Canning, requires patience but rewards you with delicately spiced, beautifully presented pickles. The unusual spice blend (recipe below) and the low-temperature pasteurization method ensure a superior texture and safe preservation. Get ready for a delightful crunch and sweet-tangy flavor explosion! This recipe takes approximately 4 days to complete, however, active cooking time is minimal.

Prep Time 240 mins
Cook Time 5850 mins
Calories 1157.9 kcal
Protein 7g
Rating 1.7 (3 Reviews)
Sweet Gherkin Pickles 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Gherkin Pickles

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How to Make Sweet Gherkin Pickles

  1. Wash 2 pounds of pickling cucumbers thoroughly.
  2. Cut a 1/16-inch slice off the blossom end of each cucumber and discard. Leave 1/4-inch of stem attached.
  3. Place cucumbers in a large container and cover with boiling water. Let stand for 6-8 hours.
  4. Drain cucumbers and cover with 6 quarts of fresh boiling water containing 1/4 cup (60g) salt. Let stand for 24 hours.
  5. Drain cucumbers and cover with 6 quarts of fresh boiling water containing 1/4 cup (60g) salt. Let stand for 24 hours.
  6. Drain cucumbers and prick each cucumber several times with a table fork.
  7. In a large saucepan, combine 3 cups (700ml) white vinegar, 3 cups (600g) sugar, 1 teaspoon ground turmeric, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon black peppercorns, and 1/2 teaspoon red pepper flakes. Bring to a boil.
  8. Pour the boiling pickling syrup over the cucumbers. Let stand for 6-8 hours.
  9. Drain cucumbers and reserve the pickling syrup.
  10. Add another 2 cups (400g) sugar and 2 cups (470ml) white vinegar to the reserved syrup. Bring to a boil.
  11. Pour the boiling syrup over the pickles. Let stand for 24 hours.
  12. Drain cucumbers and reserve the syrup.
  13. Add 2 cups (400g) sugar and 1 cup (235ml) white vinegar to the reserved syrup. Bring to a boil.
  14. Pour the boiling syrup over the pickles. Let stand for 6-8 hours.
  15. Drain cucumbers and reserve the syrup.
  16. Add 1 cup (200g) sugar and 2 teaspoons vanilla extract to the reserved syrup. Bring to a boil.
  17. Fill sterile pint jars with pickles, leaving 1/2-inch headspace. Pour hot syrup over pickles, leaving 1/2-inch headspace.
  18. Adjust lids and process using a low-temperature pasteurization method (detailed instructions available at [insert safe link to USDA guidelines for low-temperature pasteurization]). Alternatively, follow standard canning procedures for processing pickles.

Nutrition Information (Approximate per serving)

Sodium

393 g

Sugar

1101g

Fat

1g

Carbs

95g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Canning Condiments Etc 1 Day Or More Technique Water Bath