Sweet Gherkin Pickles

Ingredients

Instructions

1. 1The day of canning, wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until ready to use.
2. 2The night before, scrub the small cucumbers well, trim a thin slice from each blossom end, dissolve 1/2 cup of the canning salt in 2 quarts water, pour the brine over the cucumbers in a large non-reactive bowl or crock, and let them soak, covered, in the refrigerator for 12 to 24 hours; the next day, drain the cucumbers and rinse them well, then prick each one a few times with a clean fork so the syrup can penetrate.
3. 3In a large pot, combine 5 cups white vinegar (5% acidity), 4 1/2 cups sugar, the remaining 1/4 cup canning salt, celery seed, mustard seed, turmeric, cinnamon sticks, and cloves, and bring to a boil, stirring to dissolve the sugar and salt.
4. 4Add the drained cucumbers to the boiling syrup, return to a gentle boil, and simmer for 10 minutes until the cucumbers turn slightly translucent, then pack the hot cucumbers into the hot jars using a slotted spoon.
5. 5Ladle the hot syrup over the cucumbers in each jar, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more hot syrup if needed to keep 1/2 inch headspace, wipe the rims, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with at least 1 inch of water over the jar tops for 10 minutes for pints and 15 minutes for quarts, timed from a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, let the jars rest 5 minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check that each lid is sealed by pressing the center, remove the bands, wipe the jars clean, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait 1 to 2 weeks before opening for the best flavor, and refrigerate after opening.
11. 11Do not skip the overnight salt brine or reduce the vinegar in the syrup, since both steps are part of what keeps these sweet pickles safely acidic.