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gherkin question

16 years ago

I am making sweet gherkins for the first time, and am using the recipe from my Ball Home Preserving book. It has more steps than other recipes I've seen, but that's o.k.

I am puzzled though, because 5 separate times, the instructions are to boil brine and pour it over the cucumbers, leaving them to stand for 8 to 12 hours. Then, the usual boiling of the final brine, and processing for 10 minutes, and leaving them in the hot water a further 5 minutes.

With all this boiling liquid, won't the tiny cukes get cooked to mush? Nowhere does it say to allow the liquid to cool before pouring it over the cukes. I know gherkins aren't exactly crisp the way a good dill pickle is, but the ones I've eaten have been at least firm.

Have any of you used this recipe?

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