I use them in the potato and pasta salads as well letting my daughter (the pickle monster of the house) have free reign. If that happens, you have two options. On third day, drain. Place the lids on the jars, and tighten the rings just until you feel some resistance -- don't overtighten the rings. They are so good on a burger or a sandwich or all on their own. At this point, when I inspected the pickles on day 12, they had shriveled a lot and were much smaller than they had been -- probably about 1/2 the size or less. Share it with us. Looking for Making Home-made Sweet Pickles - Easy, Fully Illustrated Instructions and Recipe! You can cut them lengthwise or into chunks. Scroll down this page and follow the links. Day 12: Drain syrup from pickles. Reprocess the contents. Bring to a full boil; pour over drained cucumbers and replace weight. The original recipe claims it makes 12-14 pints. canning rack (or something to keep the jars off the bottom of the canning pot) Love these Sweet Pickles, plenty of nine day pickles out there but have yet to see this one which was shared so many years ago. We spent many hours on research to finding 14 day pickles canning recipes, reading product features, product specifications for this guide. Wash and rinse the enameled container, plate, and weight. Day 13: Drain syrup from pickles. This was what my mom had warned me happened when she tried to make this recipe with whole pickles so the lesson is listen to your elders. We have been making 14 day pickles years. For those of you who wish to the best 14 day pickles canning recipes, you should not miss this article. One the sugar has dissolved completely, it’s time to pack the sweet pickles into jars. https://www.keyingredient.com/recipes/8454001/14-day-sweet-pickles 1 large boiling water canning pot Seal with 2 piece lids. 1 2/3 cups vinegar Day 14: Bring pickle syrup mixture to a boil; remove cinnamon sticks; pack in hot jars, and seal. Place it in a cool, dark place for up to a year. Let stand overnight. This is a tried and true recipe for crispy 7 day sweet pickles, it's my go to recipe every harvest. knife for cutting cucumbers into chunks or skewer if leaving whole. Pack the pickle chunks in sterilized jars and pour boiling liquid over them to within a 1/2 to 1 inch of the top and seal with the lids. On the second day you will rinse the cucumbers and mix your sugar, vinegar, hot water, pickling spice and salt and add your rinsed cucumbers and allow this to sit another 24-hours. Leave the jars out at room temperature for at least 12 hours. How to Make 14 Day Pickles. Fermented Pickles – Quick & Easy Old-Fashioned Recipe Fermenting, Food Preservation, Healthy Snacks, Miscellaneous, Recipes Some of the links below are affiliate links, which means I will … Your email address will not be published. 75 3 to 3 1/2 inch cucumbers Process the jars in your boiling water canning pot for 5 minutes. 10 cups sugar. Step 4, Bring solution to a boil and pour over cucumbers. These old-fashioned bread and butter pickles have a crisp texture and a balanced sweet and sour flavor. 3 hot peppers, sliced. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate. 2 large red peppers, sliced. There is no heat required and is an excellent way to preserve summer’s harvest! Return the cucumbers to the enameled container and pour the fresh boiling solution over them and weight down. Replace the plate and weight it down. This is one of those old old recipes shared by a lady that made really great pickles. Put the cucumbers back into the container. pint jars, rings, and lids That's all you'll be doing each day for the first week. Mix salt in enough boiling water to cover pickles. 6 drops clove oil Prick cucumbers in several places. It should be depressed in the middle (you may have heard a pop as the lid depressed shortly after removing the jars from the water, but this is not sufficient to know they're well-sealed). This recipe is about as simple as it gets, and the pickles it makes are great, I even like them and I am NOT a pickle fan. To do that you'll want to go back and perform the previous step on any of the jars that didn't seal. Drain the syrup from the cucumbers back into your pot. 18 drops oil of cinnamon On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. In two short weeks, have your own homemade pickles. 1 1/3 gallons water (divided into 1/3 gallons) Place them in your enameled container. You'll want to first wash your jars with soap and hot water, then rinse them and sterilize in simmering water. So here is the cut down version I'm using: https://chloesblog.bigmill.com/sweet-cucumber-pickle-recipe 2 cups sugar. Put lid on and let the cucumbers set for 7 days. Stir the cucumbers to help prevent formation of a film, rinse the plate and weight, and return them to the container. 1 tablespoon pickling salt. On day 13, repeat this procedure. If they're tilted, the syrup solution can get in between the lid and jar rim and interfere with the seal before it's completed. 2. Directions: In a large bowl, combine the cucumber slices, onions, and peppers. Combine your salt with 1/3 gallon water and bring to a boil. This is a recipe that my mom made when I was a kid, so as I recently bought some canning supplies, I decided I'd give it a try. In the Craven County in 2020? If you want to leave them whole, I'd recommend pricking them all over rather than just using a single puncture. Sprinkle with the salt and set the bowl aside for 1 hour. Remove the metal ring, and look at the lid. Combine 6 quarts boiling water and 1/4 cup salt; pour over cucumbers. 2 cups coarse pickling salt. After 5 minutes, carefully lift the jars out of the water one at a time using the tongs. In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the … The liquid should completely cover the cucumbers. Cover with boiling water; replace weight. https://www.tasteofhome.com/collection/vintage-pickle-recipes Bring another 1/3 gallon water + 1/3 Tbsp alum to a boil. Now the pickles are ready to eat. Pour the boiling brine solution over the cucumbers. 1 glass jar or similar to weight the plate down On day 12, drain the syrup from the cucumbers back into your pot. Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter. Put boiling water over them set for 1 day. Drain your scrubbed pickles and place in the brining jar/pot/crock/bucket. Cut cucumbers lengthwise. Combine 3 cups sugar, 3 cups vinegar, and turmeric in a large sauce pot. If your cukes are a bit overripe then I start the first 24 hrs with boiling water, then add to that 1/2 Cup pickling salt and 1 Cup pickling lime. Pour it back over the cucumbers and weight down. Look to the next step for some thoughts if you intend to leave the pickles whole. 1. It’s a labor of love as it is a 13-day recipe, but it isn’t hard to do. 3 Tbsp powdered alum. Step 3, Make brine of 1 gallon water and the salt. Repeat this procedure on day 10. Label the jar with what's in it, the month and year.