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.
14 DAY PICKLES
Make and share this 14 Day Pickles recipe from Food.com.
Provided by postmakathie
Categories Vegetable
Time 2h10m
Yield 150 pickle spears, 150 serving(s)
Number Of Ingredients 8
Steps:
- Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
- Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
- On the eighth day drain and cover with plain water in same container.
- On ninth day drain and cover with alum and boiling water.
- On the tenth day drain and cover with boiling water; cool and drain.
- Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
- For next four days drain syrup into pan and add 1 cup more sugar.
- On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).
Nutrition Facts : Calories 29.1, Sodium 1511, Carbohydrate 7.1, Fiber 0.1, Sugar 6.8, Protein 0.1
14 DAY UNSEALED PICKLES
Make and share this 14 Day Unsealed Pickles recipe from Food.com.
Provided by Tarynne
Categories Weeknight
Time P14D
Yield 1 Gallon
Number Of Ingredients 6
Steps:
- 1ST DAY: Dissolve salt in 1 gallon boiling water.
- Pour over cucumbers and let stand overnight.
- 2ND DAY: Pour off salt water.
- Add 1 gallon boiling water mixed with alum.
- Let stand overnight.
- 3RD DAY: Pour off alum water.
- Add 1 gallon clear boiling water.
- Let stand 24 hours.
- 4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag.
- Boil 15 minutes and pour over drained cucumbers.
- Let stand 9 days moving spice bag around each day.
- 13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used.
- Let stand overnight.
- 14TH DAY: Can.
- (Sugar will pull juice out of cucumbers and make a syrup.) Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars.
- I store these in refrigerator.
OLD FASHIONED SWEET NINE DAY PICKLES
Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)
Provided by Gerry
Categories Vegetable
Time P9DT45m
Yield 4 quarts, 20 serving(s)
Number Of Ingredients 12
Steps:
- STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
- Let stand three days.
- STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
- Let stand two days.
- STEP THREE: Drain and place back in crock.
- Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
- Stand overnight.
- STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
- I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
- Makes about eight pints.
3 DAY SWEET PICKLES
My Grandmother used to make these pickles when I was a little kid in 1/2 gallon paper milk cartons. I am trying to find her original recipe. I found this one and hope it is close. Let me know how they turn out if you make them before I do. Thanks, Brian
Provided by brian48195
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Day 1-3 - Soak pickles in water and salt for 3 days.
- Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
- Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.
Nutrition Facts : Calories 272.2, Fat 0.2, SaturatedFat 0.1, Sodium 11330.3, Carbohydrate 65.6, Fiber 0.8, Sugar 62.5, Protein 1
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14 DAY SWEET PICKLES : 8 STEPS - INSTRUCTABLES
From instructables.com
Estimated Reading Time 8 mins
- Ingredients. This is the original recipe: 75 3 to 3 1/2 inch cucumbers. 2 cups coarse pickling salt. 4 gallons water. 3 Tbsp powdered alum. 10 cups sugar.
- Hardware. You'll need the following equipment: 1 large pot capable of boiling as much water as you need for each step (1 gallon for the full recipe, about 1/3 gallon for the amount I made)
- Day 1. Thoroughly wash all your cucumbers. Place them in your enameled container. Combine your salt with 1/3 gallon water and bring to a boil. Pour the boiling brine solution over the cucumbers.
- Days 2 Through 7. Each day you'll want to remove the weight and plate. Stir the cucumbers to help prevent formation of a film, rinse the plate and weight, and return them to the container.
- Days 8 Through 10. On day 8, you'll empty the cucumbers into another bowl or container and wash them thoroughly with cold water. If you're going to cut your cucumbers, now is when you would do that.
- Days 11 Through 13. On day 11, pour off the alum solution. Drain the cucumbers thoroughly. While they're draining, wash and rinse your enameled container, plate, and weight.
- Day 14. You'll be doing the most work on day 14. You'll want to first wash your jars with soap and hot water, then rinse them and sterilize in simmering water.
- My Jars Didn't Seal, Now What? When testing your seal in the previous step, it's possible that you'll find the lid not sealed tightly on 1 or more jars.
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