Recipe: Sweet Gherkin Pickles

I am sure there are good recipes, but my family won't let me try anything but the chunk ones ! They are the best as far as we are concerned.

They still take quite a few days to make unless they are sliced. These are whole :

SWEET GHERKIN PICKLES

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)
Yield: 6 to 7 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:
Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water.

Six to 8 hours later, and 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. 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. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles.

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

Fill sterile pint jars, with pickles and cover with hot syrup, leaving 1/2-inch headspace. Process pints 5 minutes.
If you want to skip sterilizing the jars, process 10 minutes.