Best 14 Day Unsealed Pickles Recipes

14 Day Pickles image

Provided by postmakathie

Categories Vegetable

Time 2h10m

Yield 150 pickle spears, 150 serving(s)

Number Of Ingredients 8

2 gallons pickling cucumbers, cut in spears
1 gallon water
2 cups salt
1 gallon water
2 tablespoons alum
6 cups vinegar
5 cups sugar
1/8 cup pickling spices

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 Sweet Pickles Recipe - (3.5/5) image

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.