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Prep Time: 1440 Minutes Cook Time: 5760 Minutes |
Ready In: 7200 Minutes Servings: 6 |
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I looked at it and thought Oh Brother but it was worth it. Really it was. Super little sweet crunchy gherkins. Ingredients:
5 quarts cucumbers (pickling cucumbers 1 1/2 to 3 inch long) |
1/2 cup pickling salt |
8 cups granulated sugar (divided through recipe) |
6 cups distilled white vinegar (divided through recipe) |
3/4 teaspoon turmeric |
2 teaspoons celery seeds |
2 teaspoons pickling spices |
8 pieces cinnamon sticks (1 inch) |
1/2 teaspoon fennel seed (optional but good) |
1 teaspoon vanilla extract (optional but good) |
Directions:
1. Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
2. FIRST DAY:
3. In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
4. SECOND DAY:.
5. In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
6. In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
7. THIRD DAY:.
8. In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
9. In the afternoon, 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 cucumbers. Cover and let stand.
10. FOURTH DAY:.
11. In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
12. In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to 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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