Sweet gherkins

Yield: 6 servings

Measure Ingredient
2 quarts Small gherkins 1-2\" long
3 cups Sugar
1 quart Vinegar
2 tablespoons Whole allspice
1 tablespoon Celery seed
2 tablespoons Broken cinnamon sticks
2 tablespoons Whole cloves
½ cup White mustard seeds

Brine cukes: dissolve ½ cup salt in 2 quarts water, pour the solution over cukes, and let stand for 24 hours in a cool place.

Drain. Put the cukes in a clean crock. Dissolve 1 cup of the sugar in the vinegar nd add spices tied in a bag. Bring the vinegar to a boil. Pour the boiling hot syrup over the cukes. Next day, drain off syrup and add 1 cup sugar, bring to a rolling boil. Pour the boiling hot syrup over the cukes. Repeat the next day adding the last cup of sugar. Next day, drain the syrup from the pickles and pack the pickles into scalded jars. Heat the syrup to a rolling boil and fill the jars. Remove air bubbles. Add more syrup if necessary. ⅛" head space. 10 minutes boiling water bath.

Shared By: Pat Stockett

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