Best 14 Day Unsealed Pickles Recipes
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
16 DAY PICKLES
My mother got this from her sister, Martha. It's a tried and true pickle recipe. It's very similar to recipe #17490 on recipezaar. Sometimes I don't always have 2 gallons of cumcumbers but will make if I have gathered enough for 1 gallon but I go ahead and make the syrup and save it and use it on the next batch. Since the syrup has vinegar and sugar in it it will be alright and I don't even refrigerate this syrup.
Provided by Kaykwilts
Categories < 60 Mins
Time 45m
Yield 8 quarts
Number Of Ingredients 7
Steps:
- Wash cucumbers.
- Cover with salt water (1 cup pickling salt to 1 gallon water).
- Let stand for a week.
- Keep scum off daily.
- Make sure pickles stay under water.
- Drain and cover with boiling water.
- Leave 24 hours.
- Drain, cut into slices and cover with boiling water again.
- Add 1 large tablespoon of alum.
- Let stand three days.
- Drain.
- Cover with boiling water again.
- Let stand overnight.
- Drain.
- Cover with syrup for four days.
- Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
- Tie in a cheesecloth bag.
- Drop in sugar mixture and bring to a boil.
- Drain syrup and heat to boiling.
- Pack in hot jars on 4th day.
- Pour syrup over pickles and seal jars.
Nutrition Facts : Calories 2305.9, Fat 0.5, SaturatedFat 0.1, Sodium 14166.8, Carbohydrate 584, Fiber 2, Sugar 574.3, Protein 2.7
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.
ONE DAY PICKLES
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: USA.
Provided by CJAY8248
Categories < 15 Mins
Time 15m
Yield 1/2 gallon, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pour brine on cucumbers and refrigerate 24 hours.
Nutrition Facts : Calories 72.9, Sodium 438.5, Carbohydrate 17.4, Fiber 0.1, Sugar 16.9, Protein 0.1
14 DAY SWEET PICKLES RECIPE - (3.5/5)
Provided by รก-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.
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