14 DAY SWEET PICKLES RECIPE - (3.5/5)
Provided by á-5925
Number Of Ingredients 8
Steps:
- 2 gallons small solid cucumbers or about 75 4"-5" 1. Make a brine in proportions of 2 Cups salt to 1 gallon of water - boil and pour over cucs boiling hot. 2. Let stand 1 week. In hot weather, skim scum off of top. Do not put in frig but don't put in a real warm place either. 3. Drain and discard water then rinse off the cucumbers because they will be slimy. Cut in 1-2" chunks return to crock. 4. For the next 3 mornings, make a boiling hot solution of 1 gallon water and 1 Tbs powdered alum and pour boiling over pickles. Make this fresh each morning. 5. On 11th morning, pour off alum solution. Heat together till boiling: 6 C Apple Cider Vinegar 5 C Sugar 1/2 C Pickling Spice 1 T Celery Seed Pour over pickles. 6. On 12th morning drain and keep solution and add 2 more C sugar - heat to boiling and pour over pickles 7. On 13th morning drain again add 1 C sugar - heat to boiling. Pack pickles into sterilized jars. Pour boiling mixture over pickles in jars to no more than 1" below top and seal at once. These are ready to eat as soon as they are cold. If you don't have a crock... no worries. You can use any food grade plastic. I have used Tupperware, crocks and commercial pickle buckets. I weight the cucumbers down in the crock with a plate held down by something heavy if needed. I cover them with a towel or lid for their week in the salt brine.
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
14 DAY PICKLES
This recipe came from my grandmother. From the looks of the paper she wrote it on it has probably been around a very long time! My mother gave me the recipe when my grandmother passed and it was in her own handwriting, which makes it extra special to me. It is a treasure to me.. from her kitchen!
Provided by t d
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- 1. Mix salt in enough boiling water to cover pickles. Put lid on and let the cucumbers set for 7 days.
- 2. 8th day: take salt water off. Put boiling water over them set for 1 day
- 3. 9th day: put 1 tablespoon alum and more boiling water over cucumbers.
- 4. 10th day: wash real good Add sugar, vinegar, and pickle spice Pour over pickles and let them set another 5 days (and these days add up to 15 to me...but who's counting...lol what do I know..maybe I'm missing something) Anyway...14-15 days you still get awesome pickles!!! ;-)
- 5. Can in quart jars or keep refrigerated.
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