sweet gerkins
(3 ratings)
This is one of those little tidbits of which you cannot just eat one. A jar of these in our refrigerator will only last about two weeks This is another of those recipes which I do not know where it originated but we have been using it for many years.
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(3 ratings)
yield
7 / 9 Pints
method
Canning/Preserving
Ingredients For sweet gerkins
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5 qtpickling cucumbers, 1 1/2 to 3 inches long
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1/2 cpickling salt
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8 cgranulated sugar (divided)
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6 cdistilled white vinegar (divided)
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3/4 tspturmeric, ground
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2 tspcelery seeds
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2 tsppickling spices
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8pieces cinnamon sticks cut into 1 inch pieces
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1/2 tspfennel seeds (optional but good)
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1 tspvanilla extract (optional but good)
How To Make sweet gerkins
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1Wash cucumbers, remove blossom ends. Use the smallest you can find
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2FIRST DAY: 3:00 in the afternoon, place cucumbers in a large bowl and cover with boiling water; let stand 6 hours or overnight
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3SECOND DAY: 5:00 in the morning, drain cucumbers and cover with fresh boiling water. Let stand for 6 hours. 6:00 in the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
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4THIRD DAY; 8:00 in the morning, drain cucumbers, prick with a fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanila extract) in a pan. Heat to boiling point and pour over cucumbers. 9:00 in the evening, 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 the cucumbers. Cover and let stand.
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5FOURTH DAY: 11:00 in the morning, drain syrup into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles. 12:00 Noon, prepare jars. Drain syrup mixture off pickles into a large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to the 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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