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Canning -- Pickled and Fermented Foods
Do you have instructions for how to make whole sweet pickles?
Sweet Gherkin Pickles:
7 lbs. cucumbers (1-1/2 inches or less)
1/2-cup canning or pickling salt
8 cups sugar
6 cups vinegar (5%)
2 teaspoons celery seeds
2 teaspoons whole mixed pickling spice
2 cinnamon sticks
1/2-teaspoon fennel seed (optional)
2 teaspoons vanilla (optional)
Procedure: Wash cucumbers, cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in a large container and cover with boiling water. Six to 8 hours later, and again 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 a boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over the cucumbers. Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to a 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. Six to eight hours later, drain and save pickling syrup. Add 1 cup of sugar and 2 teaspoons vanilla and heat to boiling. Fill sterilized pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace. Adjust lids and process accordingly for raw pack pint jars: 5 minutes at 0-1,000 feet altitude, 10 minutes at 1,001-6,000 feet altitude, and 15 minutes at above 6,000 feet.