Sweet Gherkins
Author: Epicurus.com Kitchens
  • 2 Quarts small gherkins 1-2 inches long
  • 3 Cups sugar
  • 1 Quart vinegar
  • 2 Tablespoons whole allspice
  • 1 Tablespoon celery seed
  • 2 Tablespoons broken cinnamon sticks
  • 2 Tablespoons whole cloves
  • 1/2 Cup white mustard seeds
  1. Brine cucumbers: dissolve 1/2 Cup salt in 2 quarts water, pour the solution over cucumbers, and let stand for 24 hours in a cool place. Drain. Put the cucumbers in a clean crock.
  2. Dissolve 1 Cup of the sugar in the vinegar and add spices tied in a bag. Bring the vinegar to a boil. Pour the boiling hot syrup over the cucumbers.
  3. Next day, drain off syrup and add 1 Cup sugar, bring to a rolling boil.
  4. Pour the boiling hot syrup over the cucumbers. Repeat the next day adding the last Cup of sugar.
  5. Next day, drain the syrup from the pickles and pack the pickles into scalded jars.
  6. Heat the syrup to a rolling boil and fill the jars. Remove air bubbles. Add more syrup if necessary, leaving only 1/8" head space. Give each 10 minutes boiling water bath to seal.
Reduce the sugar to 1 cup and use this recipe to make cornichons suitable as an accompaniment to country pates. Cornichons are simply very small versions of pickle cucumbers.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/sweet-gherkins/1220/