Homemade Sweet Gherkin Pickles

My mom finally shared her recipe for the ultimate homemade sweet gherkin pickles! These little pickles are perfect for snacking or adding to chicken salad!

Course canned food, Condiment, food preservation, pantry item, pantry staple, Snack

Cuisine American, canned food, food preservation, pantry staples

Keyword canning sweet gherkin pickles, homemade gherkins, how to make sweet gherkin pickles, sweet gherkin pickle recipe, Sweet Gherkin Pickles

Prep Time 4

Cook Time 10

Total Time 4 10

Servings servings (7 pints)

Calories 31kcal

Cost $15

Equipment

5 Quart Jars with rings and lids
1 Canning Tools

Ingredients

7 pounds pickling cucumbers 1 1/2 to 5 inches long
1/2 cup pickling salt
8 cups granulated sugar divided throughout the recipe
6 cups distilled white vinegar divided throughout the recipe
3/4 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons pickling spices
8 cinnamon sticks
1/2 teaspoon fennel seed
1 teaspoon vanilla extract optional but recommended

Instructions

FIRST DAY:

Start this process in the afternoon for the timing to work out. Wash the cucumbers, removing the blossom ends before continuing. Select the smallest ones for the best results.
Place the cucumbers in a large bowl and cover them with boiling water. Let them stand for 6 hours or overnight.

SECOND DAY:

In the morning, drain the cucumbers and cover them with fresh boiling water. Cover and let them stand for another 6 hours.
In the afternoon, drain the cucumbers and add the pickling salt. Cover them with fresh boiling water. Cover the container and let stand over night.

THIRD DAY:

In the morning, drain the cucumbers and prick them with a fork several times.
Combine 3 cups of sugar, 3 cups of vinegar, turmeric, celery seeds, fennel seeds, and pickling spices in a large pan. Bring the mixture to a boil and pour it over the cucumbers.
In the afternoon, drain the syrup mixture into a large pan. Add 2 more cups of sugar and 2 more cups of vinegar. Again, bring the mix to a boil and pour it over the cucumbers. Cover and let them stand.

FOURTH DAY:

The next day, drain the syrup mixture into a large pan. Add 2 cups of sugar and 1 cup of vinegar. Heat the mixture to boiling and pour it over the pickles.
In the afternoon, prepare the jars. Drain the syrup mixture off the pickles into a large pan. Add the remaining 1 cup of sugar and the vanilla extract (optional) to the syrup. Heat it to boiling.
Add one cinnamon stick to each jar. Pack the pickles into clean, hot jars and cover them with the hot syrup, leaving 1/2 inch headspace. Clean the rims and add two-piece lids to each jar.
Process the jars in a boiling water bath for 10 minutes.

Video

Notes

How to Make Pickling Spices

To make pickling spices, you can create your own blend using a combination of various aromatic spices. This is perfect to have on hand during canning season! Here's a simple recipe to make pickling spices at home:

Ingredients:

2 tablespoons mustard seeds
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
1 tablespoon dill seeds
1 teaspoon red pepper flakes
1 tablespoon allspice berries
2 teaspoons whole cloves
2 teaspoons ground ginger
5 bay leaves, crushed
2 cinnamon sticks, broken into 4-6 pieces each

Instructions:

In a small bowl, combine all the ingredients and mix well.
Store the homemade pickling spice blend in an airtight container in a cool, dark place until ready to use.

Nutrition