Sweet Gherkin Pickles


Quantity: 6 to 7 pints

Jar size: Pints


7 lbs cucumbers (1-1/2 inch or less)

1/2 cup canning or pickling salt

8 cups sugar

6 cups vinegar (5 percent)

3/4 tsp turmeric

2 tsp celery seeds

2 tsp whole mixed pickling spice

2 cinnamon sticks

1/2 tsp fennel (optional)

2 tsp vanilla (optional)


1. If canning below 1000 feet, process time is shorter so sterilze canning jars and prepare two-piece canning lids according to manufacturer’s directions. Otherwise, wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached.

3. Place cucumbers in 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.

4. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later, drain and save the pickling syrup.

5. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles.

6. On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. Drain and save pickling syrup 6 to 8 hours later.

7. Add 1 cup sugar and 2 tsp vanilla and heat to boiling.

8. Fill sterile pint jars, with pickles and cover with hot syrup, leaving 1/2-inch headspace.

9. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process sterile jars immediately in a boiling water canner according to the recommendations.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



5 min

10 min

15 min

Source: National Center for Home Food Preservation