Sweet Gherkins
Transform your cucumbers into irresistibly tangy-sweet delights with this easy Sweet Gherkins recipe! Perfect for canning enthusiasts and pickle lovers, this recipe combines crunchy bite-sized cucumbers with a captivating blend of white vinegar, sugar, and aromatic spices like mustard seeds, cinnamon, and cloves. The cucumbers are brined overnight for maximum flavor infusion before being simmered in a delectable pickling liquid and sealed in sterilized jars. These homemade pickles make a delightful addition to charcuterie boards, burgers, and sandwiches, or serve as a standalone snack bursting with vibrant flavor. With simple steps and pantry staples, this Sweet Gherkins recipe is a must-try for both seasoned preservers and newcomers to the world of homemade pickling!
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Recipe Information
Ingredients
- 2 pounds small cucumbers (gherkins)
- 0.25 cup kosher salt
- 2 cups white vinegar
- 2 cups water
- 2 cups granulated sugar
- 2 teaspoons mustard seeds
- 1 teaspoon celery seeds
- 6 units whole cloves
- 1 unit cinnamon stick
- 1 unit bay leaf
Instructions
Rinse the cucumbers thoroughly under cold water to clean off any dirt.
In a large bowl, dissolve 1/4 cup of kosher salt in 4 cups of water. Submerge the cucumbers in the saltwater brine and let them soak at room temperature for about 12 hours or overnight.
Drain the cucumbers and rinse well to remove excess salt. Set them aside in a clean bowl.
In a large pot, combine white vinegar and water. Stir in the granulated sugar until dissolved.
Add mustard seeds, celery seeds, whole cloves, the cinnamon stick, and bay leaf to the pot. Bring the mixture to a boil over medium heat, then reduce to a simmer.
Add the soaked cucumbers to the hot pickling liquid. Simmer for about 10 minutes, ensuring that all cucumbers are evenly heated.
Using a slotted spoon, pack the cucumbers tightly into sterilized glass jars, leaving a 1/2-inch headspace at the top.
Carefully pour the hot pickling liquid over the cucumbers in the jars, ensuring they are fully submerged and leaving the 1/2-inch headspace intact. For even distribution, divide any spices from the liquid among the jars.
Seal the jars with sterilized lids and bands. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and to extend shelf life.
Allow the jars to cool completely. Store in a cool, dark place for at least 1 week to let the flavors develop before serving.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26911 mg | 1170% | |
| Total Carbohydrate | 439.7 g | 160% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 416.0 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1814 mg | 39% | |
*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.
