Sweet Gherkin Pickles

This is one of the more labor intensive pickling recipes. The entire process takes many days to complete, but for those that love these pickles, the taste is worth the wait!

All the mason jar recipes included in the canning recipe resource, including sweet gherkin pickles are adapted from the USDA Complete Guide to Home Canning.

Adapted from the USDA

7 lbs cucumbers (1-1/2 inch or less)
1/2 cup canning or pickling salt
8 cups sugar
6 cups vinegar
3/4 tsp. turmeric
2 tsp. celery seed
2 tsp whole mixed pickling spice
2 cinnamon sticks

Yield: 6 to 7 pints

Directions

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 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 heat to boiling. Using a wide mouthed funnel, fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2 inch headspace. Adjust lids and process.