Sweet Gherkins Pickles
7 lbs Gherkins size Cucumbers
2 C dehydrated lime
6 C vinegar (divided)
4 tsp Alum
½ C pickling salt
½ onion, thinly sliced
8 C sugar
3/4 tsp turmeric
2 tsp celery seed
2 tsp whole mixed pickling spice
2 sticks cinnamon
½ tsp fennel
2 tsp vanilla
First Day:
Wash cucumbers and cut 1/16 inch from blossom end. Place the Cucumbers in a stone jar (or plastic bucket). Mix the lime with 8½ Cups water and pour over the cucumbers. Let stand for 24 hours.
Second Day:
Drain Cucumbers, wash in cold water, drain. Repeat washing and draining until all lime is dissolved and removed. Drain well. Place cucumbers in a large pot. Mix 1 cup of the vinegar, with 2 cups water and the alum and salt thoroughly and pour over the cucumbers. Add enough water to cover the cucumbers and bring to a boil; reduced heat and simmer for 2 hours. Drain well and place cucumbers back in the stone jar. Mix 2 cups vinegar, 1 cup water, 3 cups sugar, turmeric and spices; bring to a boil. Pour over the cucumbers and let stand for 24 hours.
Third Day:
Drain syrup into a pan add another 2 C vinegar and 2 C sugar, bring to a boil. Pour over the cucumbers. Let stand for 24 hours.
Fourth Day:
Drain syrup into a pan add another 1C vinegar and 2 C sugar, bring to a boil. Pour over the cucumbers. Let stand for 24 hours.
Fifth Day:
Drain syrup into a pan add 1 C sugar and 2 tsp vanilla; bring to a boil. Pack cucumbers into sterilized jars; cover with hot syrup. Seal jars and process in a boiling water bath for 15 minutes