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Fruits and Vegetables - Sweet Gherkins Pickles

  • 5 quarts cucumbers (1 1/2 to 3 inches long)
  • 1/2 cup granulated or pickling salt
  • 8 cups sugar
  • 6 cups vinegar
  • 3/4 teaspoon turmeric
  • 2 teaspoons vanilla (optional)
  • 2 teaspoons celery seed
  • 2 teaspoons whole mixed pickling spices
  • 8 (1-inch) cinnamon sticks

On the morning of the first day, wash cucumbers. Place in a large container; cover with boiling water. In the afternoon, or six to eight hours later, drain cucumbers. Cover again with boiling water.
On the morning of the second day, drain, and then cover with fresh boiling water. That evening, drain and add salt to cucumbers. Cover with boiling water.
On the morning of the third day, drain cucumbers and prick with a fork three or four times. Make syrup of 3 cups sugar and 3 cups vinegar; add spices. Heat to boiling and pour over cucumbers. In the afternoon, drain syrup into pan; add 3 cups sugar and 3 cups vinegar.
On the fourth day, drain syrup into a pan; add 2 cups sugar and heat. Pack pickles in pint jars; pour syrup over cucumbers to within 1/2 inch of top of jars. Seal and process in boiling water bath for five minutes.
Submitted By: Delores G. Short
Castlewood, Va.
Washington Farmers Co-op
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