Sweet Gherkin Pickles
Transform your kitchen into a pickle-lover's paradise with this irresistible Sweet Gherkin Pickles recipe! Featuring fresh gherkin cucumbers infused with a tangy-sweet brine enriched by warm spices like mustard seeds, celery seeds, and whole cloves, these pickles are a delightful balance of sweet and savory. A touch of ground turmeric and a hint of cinnamon elevate the flavor profile, while thinly sliced onions add a subtle crunch. Perfectly versatile, these homemade pickles pair beautifully with sandwiches, charcuterie boards, or as a stand-alone snack. With simple ingredients and straightforward steps, including a brining process and gentle stovetop simmering, this recipe ensures crisp, flavorful results every time. Treat yourself to a batch of these small-batch pickles for a homemade delicacy your taste buds won’t forget!
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Recipe Information
Ingredients
- 2 lbs Fresh gherkin cucumbers
- 1/4 cup Pickling salt
- 4 cups Cold water
- 2 cups White vinegar
- 2 cups Granulated sugar
- 1 tsp Mustard seeds
- 1 tsp Celery seeds
- 6 pieces Whole cloves
- 1/4 tsp Ground turmeric
- 1 piece Cinnamon stick
- 1 Small yellow onion, thinly sliced
Instructions
Rinse the gherkin cucumbers thoroughly under cold water to remove any dirt or debris.
In a large bowl, dissolve the pickling salt in 4 cups of cold water. Place the cucumbers into the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 2 hours.
Drain the cucumbers and rinse them under cold running water. Set aside.
In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, whole cloves, ground turmeric, cinnamon stick, and sliced onion.
Heat the mixture over medium heat, stirring frequently, until the sugar dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes to let the spices infuse the liquid.
Add the drained cucumbers to the saucepan. Increase the heat slightly and allow the mixture to return to a gentle boil. Cook for 10 minutes, stirring occasionally, until the cucumbers begin to soften and turn a slightly darker green.
Remove the saucepan from heat and carefully transfer the cucumbers and liquid into sterilized jars, ensuring the cucumbers are fully submerged in the pickling liquid.
Seal the jars with sterilized lids and let them cool to room temperature.
Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to develop before serving. For the best flavor, wait 1 week.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22861 mg | 994% | |
| Total Carbohydrate | 449.2 g | 163% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 420.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
