Sweet and tangy gherkin slices 2023

Sweet and tangy gherkin slices

Day 1

• 6 lbs pickling cucumbers
• 1/3 cup canning salt

Day 2 

• boiling water
• 7 sticks cinnamon
• 3 cups sugar
• 1 Tbsp mustard seed
• 2 tsp whole allspice
• 2 tsp celery seed
• 6 cups cider vinegar (I used 1 cider 5 white) 

Day 3

• 1 1/2 cup brown sugar

Day 4 

• 1 1/2 cup brown sugar

 

Day 1

1. scrub cucumbers. Cut crosswise into 1/2 in slices trimming of 1/8 in from each end. You should have about 18 cups.
2. In a large heatproof non-reactive bowl combine cucumbers and salt. Add cold water to cover by 1 inch. Place a Plate on top to weigh down cucumbers.  Cover and let stand at room temp for at least 12 hours or up to 24.

Day 2

1. In a colander drain cucumbers and rinse well. Rinse bowl, drain cucumbers again and return to the bowl.  Poor boiling water over cucumbers and drain again. Return to the bowl and set aside.
2. In a pot, combine 7 cinnamon sticks, 3 cups of sugar, 1 Tbsp. mustard seed, 2 tsp whole allspice, 2 tsp celery seed, 6 cups vinegar.  Bring to a boil over medium heart stirring often until sugar is dissolved. Boil for 1 minute.  Pour over cucumbers.  Place a Plate on top to weigh down cucumbers.  Cover and let stand at room temp for at least 12 hours or up to 24.

Day 3 

1. In a colander set over a large pot, drain liquid from cucumbers. Rinse plate and bowl. Return cucumbers and cinnamon sticks to bowl and set aside.
2. Stir 1 1/2 cup brown sugar into liquid. Bring to a boil over medium heart stirring often until sugar is dissolved. Boil for 1 minute.  Pour over cucumbers.  Place a Plate on top to weigh down cucumbers.  Cover and let stand at room temp for at least 12 hours or up to 24

Day 4

1. Prepare canner, jars and lids
2. In a colander set over a large pot, drain liquid from cucumbers. Set cucumbers and cinnamon sticks aside.  Stir 1 1/2 cup brown sugar into liquid. Bring to a boil over medium heart stirring often until sugar is dissolved. Boil for 20 minutes or until reduced by 1/3. 
3. Pack cucumbers and 1 cinnamon stick in each jar, leaving 1 in headspace. Pour in hot liquid leaving 1/2 in headspace. Remove air bubbles. Wipe rim fix lid.
4. Place jars in canner and process for 10 minutes. Turn off heat, remove lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface.

(From complete book of pickling Pg 38-39)