A great sweet gherkin can make a wonderful accompaniment to main courses, sandwiches or barbecue.
Author: Epicurus.com Kitchens
Recipe type: Pickles
Serves: 6 jars
- 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
- 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.
- 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.
- Next day, drain off syrup and add 1 Cup sugar, bring to a rolling boil.
- Pour the boiling hot syrup over the cucumbers. 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, 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.