Making and Canning Gherkins
Gherkins are unlike any other pickle in that they are sweet and sour.Gherkins take many days to make,
but it isn’t as bad as it sounds. They are brined and then marinated to optimize their crispness and to
saturate the flavor, which spreads the preparation time over the course of a six days.
If you want to can Gherkins on Saturday morning, then begin the
prior Sunday evening and do the daily steps each morning while
my coffee is brewing. After canning, pickles are best if they are left
to cure for about three months before being eaten.
Ingredients for 10 pints:
Canning:
Notes:
Cucumbers, 2-1/2 inches or less in length
2 quart or about 5 pounds
 
Kosher or Natural Sea Salt for Brine
2 cups
 
White Wine Vinegar (5% acid or more)
6 cups
 
Sugar
6 cups
 
Tumeric
2 sprigs
 
Celery Seed
1 tablespoon
 
Fennel Seed
1 tablespoon
 
Pickling Spices
1 tablespoon
 
Cinnamon Sticks
2
 
1. The first evening, cover clean cucumbers in
boiling water, then let stand overnight.

The next morning, drain and cover with fresh
boiling water containing 1 cup of kosher salt.

The second morning, drain and cover with fresh
boiling water containing another 1 cup of kosher
salt.
2. The third morning drain, but do not rinse
cucumbers and pierce with a fork. Note the
change in color.

Bring 4 cups vinegar, spices and 4 cups of sugar
to a boil, then simmer for 5 minutes.

Pour the liquid over the pickles, in a glass,
non-reactive bowl. If any float, weight them
down with a glass plate.
3. The fourth morning, strain the liquid off the
pickles into a pot, using a blanching basket is
helpful.

Return the pickles to the glass bowl. Add 1 cup
vinegar and 1 cup sugar to the liquid.

Bring the liquid to a boil, then simmer for 5
minutes.

Pour the liquidover the pickles.

The fifth morning, repeat fourth day, adding 1
cup vinegar and 1 cup sugar to the liquid.

The sixth morning is canning day! Strain the
liquid off the pickles into a pot. Return the
pickles to the glass bowl. Bring the liquid to a
boil, then simmer for 5 minutes.
4. Cold pack gherkins in jars then pour
hot liquid over them, following steps below.
For canning use the following techniques:
Canning using cold pack method, using jam jars with 1/2” of headspace.  
Processing with a Water Bath Canner for 5 minutes
For elevations above 1,000 foot level see
Altitude Time Adjustments.  
Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
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© 2004 David G. Blackburn
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