14 day sweet pickle recipe

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How to Make 14 Day Pickles - The Best Sweet Crunchy Pickle in Appalachia

the cucumbers are coming in like crazy,in my garden so today i'm going to start,my 14 day pickles they are so good now,this is a pickle that is kind of crunchy,and sweet so it's a sweet pickle it's,not it does take vinegar in the recipe,but it's by no means like when you think,of bread and butter those are kind of,sweet but like dill pickles and some of,the others a sour type pickle this one's,very very sweet,and i first learned about it only when i,met matt and i married matt all those,years ago it was a pickle that has been,a recipe that's been passed down in his,family a lot of other people make it too,though but in his family for,several generations at least,and my family i had never eaten this,pickle never even heard of it well once,i met matt's family and i i tried the,pickle i really liked it it's good like,with soup beans and cornbread and fried,taters but it's especially good when you,use it in cold in a potato salad,probably good in coleslaw too but potato,salad primarily and tuna salad and,chicken salad those kind of things where,you usually use some type of relish that,sweetness and it has a real crunch to it,that just adds a wonderful wonderful,flavor,so the recipe as i said it's called 14,day pickles you may have heard of it and,it does take 14 days but it's a really,kind of an easy one because for them a,lot of those 14 days especially the,first seven you don't do anything after,i do this first step today i'm going to,let them sit now i'm going to continue,this video with each step that i do and,compile them all for you but i'll also,in the description below i'll put the,link to the recipe so that you can go,and actually study it out and see what,you need to do on which day so that'll,be easier,i'm so blessed to have uh here it's kind,of it's laminated so it may be being,shiny for you but it is dolly sharp mees,that was matt's great grandmother this,is her recipe hand written on a piece of,notebook paper 14 day cucumber pickles,darling dolly sharp meese,on the back of it her son curtis,the deer hunters,her matt's grandfather miss cindy's,father curtis he went ahead and because,that was kind of you know hard to read,and he was probably afraid i guess that,it might you know over the years,deteriorate or someone couldn't read it,he went ahead and typed it all out and,printed it,which that's really neat too that he did,that so i kind of have there's one,generation two generations,then miss cindy she had these she made,them that's three generations and then,me and matt are four generations so,that's really awesome,and when miss cindy i decided she was,going to give me gift me with this,wonderful,piece of our family history she,laminated it for me so to protect both,of them and to put them together which,was really nice so over the years of,making them i've realized that you can,kind of deviate a little bit from the,original recipe and still have them turn,out well well in the beginning i used a,large crock i still have that but over,the years those i realize those crocs,because as you get on into the steps you,kind of have to pour this stuff out and,put it back and pour it out and put it,back and that kind of gets tough so i,use um if you can see these glass,containers i love this size because,they're easier to handle but they're,still large i got these probably i think,at walmart's where i got them and,they're just glass canisters like you,might put your flour your cornmeal your,cookies or something that'd be a lot of,cookies but something like that and,they're just storage,canisters,now,and so you could use those you could,certainly use a crock i have a small,crock that i use sometimes because,before i have halved this recipe if you,don't want to make the full recipe you,can half it and i've done that,as far as the cucumbers now the original,recipe says wash three dozen small,cucumbers well if you're like me and you,grow your own cucumbers it's really easy,to,miss them sometimes so you do have you,know some small ones and then all of a,sudden you'll find one hiding in the,leaves that you didn't see and it's a,lot larger,so kind of over the years what i do is i,think of it like that's i think that's a,small one i think that's two small ones,so i kind of like kind of,i guess massage or alter that slightly,to fit what size of cucumbers i have,so if the first step is just that you,wash the cucumbers so these have been,washed these were grown in my garden but,so some of these have been in my,refrigerator and some of them i just,picked this morning so they are still,wet but the first step is you're going,to put them uh in your container whether,you're using a food grade bucket also,could be used so whether you're using,that or a crock or like i'm doing the,two canisters so i'm just going to kind,of divide them up and put them in the in,the,canisters now,so now that i've got them in the,canisters and you may be thinking well,you know there's room uh to fit all of,them in one and you probably could do,t

How to make OLD FASHIONED 14 day sweet pickles

How to make OLD FASHIONED 14 day sweet pickles

I have had many requests for my 14 day,sweet pickles and so I thought I'd do a,YouTube video on it this is the time of,year course to make your pickles when,your gardens really producing and these,are made this is the old-fashioned crock,method pickles that takes this actually,takes some 14 days to make it's not a,lot of work it's mostly a waiting type,of thing but you're going to start out,with them for about for about seven,quarts of pickles and it that's a real,good amount to start with because it's,easy to handle you're going to pick,about 10 pounds of cucumbers and you,want them fairly slim they make the,nicest pickle a nice nice skinny,cucumber rather than a fat one you want,the seeds really nice and small so I,just got out of my garden this basket,full of cucumbers weighs 10 pounds,that's going to make a nice a nice,amount to start with and I usually also,I'll end up because of the way the,cucumbers start coming on all at once,I'll have maybe three or four crocks,down so it's very smart to just take,them mark your pan and mark on your,crock the date okay the next step is you,want to wash your cucumbers thoroughly,with vegetable brush scrubbing them very,very well you want to take off and of,course any dirt any of that little,little prickly things on it and then you,want to trim both ends and rinse them,real well and leave them whole at this,point and go ahead and put them down in,a crock,I was lucky enough to find these for,sale at the Zanesville pottery of course,Crocs have gone up in price this was a,three gallon crock for 32 dollars,sometimes in your antique stores or if,you're lucky enough at a yard sale you,can get them a little less expensive,than that but you're gonna need a nice,crock I think they can also be done in,glass but you wouldn't want to do them,in any kind of a steel or aluminum that,wouldn't be that wouldn't work well so,I'm gonna go ahead and then I'm gonna,scrub these nice and clean trim them and,place them in the crock and then I'll,show you what the next step will be,okay the first step in old fashioned,crock pickling is to make sure you put,enough salt in and you want to get the,canning and pickling salt you want to,pour enough salt in your crock dissolved,in water that will float an egg so I'm,going to do that before I act before I,add the cucumber's as you can see I've,added enough bus salt that will float an,egg so of course I will remove the egg,and trim my cucumbers both top and,bottom and go ahead and place them down,in the salted water,okay I've I've trimmed all the,cucumber's and put them down in the,salted water the 10 pounds of cucumber,seems to be just about perfect for this,three-pound crock it it allows a little,bit of room you can see I could push it,down there and it's just about perfect,then it also happened to have a crockery,type of plate and I'm going to place,that on top here and to make sure all,the cucumber's stay under the salted,water and that is all you do from day,one to day six except you will I'll lift,the plate out and I'll stir that every,day just put my hand down in and just,stir the pickles around so that's day 1,through 6 with stirring every day if you,should happen to get any scum on the top,be sure you rinse your plate off if it,accumulates on the plate or just stick,take a cup or something and skim off any,scum that forms to the top ok I've left,the cucumber soaked in the salt brine,for 6 days and a couple of the days I,did get a little bit of moldy scum that,I scraped off with a clean cup,and watch the plate so today's day seven,and I'm going to drain off the salt,water and after I do that I'll pour over,the cucumbers that have been in the salt,water for six days a pour fresh boiling,water on top of those ok we're on day,seven and you can see that the cucumbers,have started turning a different green,color which shows that they have been in,the brine for a week starting to look,more like a pickle so on day seven I,went ahead and drained out the salt,water and now I'm going to be pouring,boiling water on top of these so go,ahead and pour enough warning water to,submerge them like so should be enough I,like to let it cool a little a little,bit before I go ahead and put my plate,back on top of it and then tomorrow stay,8 we have another process and I'll show,you that this is day 8 on the 14 day,pickle recipe and on day 8 i drained the,boiling water that I put on top of the,cucumber's yesterday I've drained it off,and today will be the day that I add the,album with the boiling water and I,recommend that if you're going to be,doing this recipe that you want to get,the bulk album I get it from,Joe add Joe adds specialty market if you,have one of those in your area but a lot,of bulk food places carry it it's,usually around $2.99 a pound but if you,buy it at Kroger's or something you're,going to get a very small container and,it's going to be quite expensive so you,want food grayed out and what you're,going to do today is you're going to put,a tabl

How to Make 14 Day Expert Sweet Pickles

How to Make 14 Day Expert Sweet Pickles

hi,today i'm going to teach you about one,of my favorite foods,these are expert sweet pickles and i've,loved these forever they're my grandma's,recipe,and i always had these as a kid it takes,14 days,to make these delicious pickles and i'm,going to walk you through step by step,also go to the jellohome.com for a,printable recipe,and some more tips on where you can get,all the stuff,to make these,squad boys,first thing you need to do is buy market,more 76,pickles well i guess you can pick by,any other kind of pickles like pickling,pickles,but don't just buy your regular slicing,pickles,you want small pickles that are about,three to four inches long,and you want to be able to pick them,while they're small,in diameter not really fat and you'll,need about 50 to 70 of these for the,recipe so i,just buy a package of market more 76 in,the spring and plant them,because it's a lot cheaper than buying,them from my local,fruit stand,next you're gonna wash your cucumbers,and then,put them into a crop i have this,really big stone crock okay,that is that's three gallons and,it's made for preserving pickles and,such,but when i started out my grandma gave,me this,just it's just a two gallon of bucket,these are like three dollars so put your,pickles,in the bucket and then you take a gallon,of water,and two gallons of pickling salt and,heat that to a boil and pour them over,the pickles,in the buckets or the big crocks,leave that for a week and every day you,stir the pickles just once a day,day eight you're going to cut up your,pickles to little pieces,and then you're going to make your alum,solution and i used to buy,my alum and little mccormick bottles,like this but that was almost as,expensive as this big bag,of album that i got on amazon and it's,made for x5,pickling powder it's been great and,on day 9 and 10 you're going to pour off,the alum water and create new island,water,and pour it over the pickles so you get,you'll need,three tablespoons of alum by the time,you're done which almost uses one whole,thing of these,um which is fine if you're only gonna,make one batch of pickles but if you're,gonna make more,go for the big bag because i have the,first batch of pickles,all the way down in kent and i have a,whole ton,of cucumbers waiting to start on the,next day,and there's too many of them to fit in,this two gallon bucket,i'm going to drain these ones out,and move them from our three gallon,crock,to the two gallon okay,so here we go,so i cut the tip off on the end,and i sliced the pickle,uh this is hard with one hand while i'm,holding the phone guys,my kids have gone to bed because it's,cool tomorrow,first day of school,okay slice them about that thick,and we're gonna add them to the dryer,okay so i have all the pickles cut up,and ready to go,i'm going to add one gallon of water to,a tablespoon of alum an alum is what,makes the pickles crispy if you've ever,made pickles at home,and they come out and they're kind of,soggy and gross um you need to do,something to make them crispy so,this recipe uses alum in my dill pickle,recipe i use this mrs wages,extra crunch,it is perfect for making,your pickles crispy i've done batches,with and without,this and the ones with this,are super crisp and yummy and the other,ones are soggy and gross,so that's what we're gonna do okay we're,gonna add one tablespoon,of alum to a pot of,almost boiling,and we're gonna water until it's,dissolved,and once that's dissolved we're gonna,pour that on top of the pickles,day 11 you're gonna make your the best,part of it it's just,the syrup so you're gonna need some,celery seed,i only need two tablespoons but i make,it so much of those little containers,i go through them so fast so this i got,at my,local store for only five bucks which,was about the price,of this size of celery seed i also,get clove oil and some cinnamon oil and,you can find this in your regular,like um sucker making stuff,at the grocery store but they don't,really have clove oil sometimes you can,get it from your pharmacist,but you can also order it on amazon and,get a much better price,so and then a little bit of green food,coloring,10 cups of sugar and 5 cups of white,vinegar,and that's what makes the yummy syrup,so you're gonna keep that syrup on day,12 and 13 and just heat the same syrup,we're gonna remove the plate and drain,the pickles,we're gonna let the pickles drain in the,sink,while we make the pickle,sauce and rinse out this container,oh sorry we're gonna need 10 cups of,sugar,i'm gonna get some more out of the,bigger bin five cups of vinegar,two tablespoons of celery seed,18 drops of clove oil and 18 drops of,cinnamon oil,from our little medicine droppers okay,i've added all our ingredients to the,pot,now i'm also gonna add six to ten,of green food pouring,stir and bring to a boil,while the syrup is almost boiling,pour your pickles back into your,container,okay this is what it looks like when,it's boiling once it's boiling,make sure you've been stirring a bunch,we're gonna

Easy and Delicious Fermented Sweet Pickle Recipe

Easy and Delicious Fermented Sweet Pickle Recipe

this is Leah with backyard homestead in,Starkville Mississippi and if you have a,garden this time of year you probably,have loads and loads of cucumbers we,have a little 30 foot row in our garden,and we've already harvested close to 40,pounds and we enjoy eating them fresh we,eat them we just make a little cucumber,salad to have with our meals but it gets,hard to keep up with them and so one of,the things we like to do is make pickles,and we make dill pickles and sweet,pickles and this is a batch of sweet,pickles we just took out of our crocks,and today I'm going to share with you,the sweet pickle recipe we use and this,is a fermented sweet pickle recipe and,this was Alan's and Alan's mother's and,it's called sweet pickles superb and it,calls for you think 16 pounds of,cucumbers and we have 16 pounds of,cucumbers right here that I have already,washed and that's the first day I make,sure you scrub them really well and this,recipe works out we have two two gallon,procs here that we bought and the,16-pound cucumber recipe works out,perfectly to using these two two gallon,crocks and the first step is to wash the,pickles like I said and the next step,let me show you the first step in this,recipe is to soak the cucumbers in salt,water for seven days and it says to use,1 cup of soft each half gallon of water,strong enough to float an egg so in this,one gallon picture I'm going to put 2,cups of salt and mix it up and show you,that that is strong enough to float an,egg and that's the first step you cover,your cucumbers in salt water and I use,canning and pickling salt in this if the,recipe doesn't specify that you have to,but that's just what I like to use and,all my canning and pickling I use Kenny,a pickling salt,it's humid here in Mississippi if I use,two cups of salt in this gallon and I,always use canning and pickling salt and,all my cane in the pickling this is more,than canning and pickling salt mixing to,rip this box all right I made a bigger,hole in the box it's really humid here,you can see outside it's raining we're,getting the remnants of berry right now,on the fringe of hurricane coming,through all right,so approximately two cups of salt in,this gallon pitcher and generally that,covers the cucumber's eight pounds of,cucumbers in a two gallon crock,perfectly,okay mix it up I don't feel it cried all,the way out there let me get it bit,mixed and then it should be strong that,the Courtney's recipe your salt water,solution needs to be strong in a,floating egg that's a chance to this and,make sure that egg floats one of our,good brown chicken eggs from the yard,make sure it I've washed it really well,make sure it floats and it does so it's,strong enough so now we'll put half of,our 16 pounds of cucumbers 8 pounds,roughly in each bra just divide it in,half okay just roughly divide them in,half and these two frogs,and you let this you cover these with,saltwater and then you're gonna let them,sit for a full seven days and just,looking online and looking at other,pickle recipes some people say you,should open it every day and there's a,little skin that develops on the top,that you can skim that off but when we,first did the recipe artist bee doesn't,call to do that and so we would just,basically let them sit and then before,you move them skin that's peeling off,the top so I guess you can do it either,way,all right so pretty much half in half,and then you just take the kit your,saltwater and every time you've done,this it's been enough to cover one of,the Crocs you just cover your cucumbers,color cucumbers nice and washed and,clean with your saltwater solution and,I'm actually,oh no that's about right you want them,completely submerged and we have weights,that we'll put on top of this to make,sure that all your printing all of your,cucumbers are held under that salt water,and yeah when I push them down they're,completely covered so I make up another,pitcher to salt water and cover this and,then I'll show you the weights that we,use okay this is probably as large well,this is as large as we like to go on the,cucumbers the smaller ones are really,better to use think this is on the on,the large end of what I would use,anything better that we just save and,slice and eat and probably another thing,to remember is before you fill these,crocks up with water and cucumbers and,the weights you want to have them,positioned where they're going to stay,because they're heavy to carry so we're,going to just keep these on this counter,so we've kind of got them where we want,them all right in these weights hold,your cucumber submerged in the salt,water and we bought these weights to go,with the crocks specifically for this to,hold the cucumbers down because this is,the best sweet pickle recipe I've ever,eaten,and if they're gonna make a little lapse,over the summer as long as they keep,cumbers keep Megan and that's it now we,just put the lids on and let it sit for,seven days and we all mess with it and,we don't come back and skim t

Icicle Sweet Pickles - 14 days to deliciousness!

Icicle Sweet Pickles - 14 days to deliciousness!

hey there i'm sandra and thank you for,joining me in my kitchen today and,tuning into my channel on modern living,today i'm going to be making icicle,pickles or at least the start of them,icicle pickles,take a number of days i think actually,about 14 in total so this is the day one,of,icicle pickle making now the reason i go,to all that work,is icicle pickles are a really neat,sweet pickle that you just can't buy at,the grocery store or at least,i've never found a grocery store pickle,that tastes quite anything like it,it also is one of my favorite pickles,because it uses up all of my medium,sized cucumbers out of my garden so,let's get started with our icicle,pickles,now this recipe that i got from my,mother-in-law calls for two gallons of,cucumbers,now how many is two gallons of cucumbers,good question,what i did is i found a container and i,just measured out two gallons which is,32 cups of water and i marked it two,gallons,now if you've got a large tupperware,bowl that would also work i wouldn't,recommend a metal container because,we're gonna leave these sitting for,several days in a vinegar solution,and i just don't think that would be,great i used to have a big old glass,crock that was the,inside of an old um i think it was,inside of an old crock pot actually,but i don't have that anymore so a,tupperware or a plastic container,the important thing is you'd be able to,put a lid on it so definitely keep that,in mind when you're hunting for a,container to make icicle pickles,so we need to prepare our cucumbers,pretty straightforward really,you're gonna just like i said sort of,the ones that are the right size i got a,whole box here,and i'm just gonna scrub them all up i,usually have some water running but you,wouldn't have to,you can scrub them all and then just,rinse them i use a,scrubby just a scrubby pad because it,takes off any of those little,um i don't know what do you call them,the little bristly things on cucumbers,bristly things not a very technical term,is it,uh sharp little pointy things i don't,know but i remove them just by scrubbing,them all and it also gets all the dirt,off of my cucumbers that came out of the,garden,um just a great way to get started so i,just fill up my sink,and i get them all washed out now my,recipe which i'll have a link to,down below in the description says to,cut them long but not too slender to,leave,on the skin and remove the seeds so i,find it easiest just to,cut it straight down the center like,that,here like that now,not too slender but honestly i think,that this is maybe a little too,thick i normally would cut them probably,in half,so i get something that looks kind of,like this and if i see,seeds left behind i just cut those out,so what you end up with is just kind of,like the meaty part of the cucumber,which is why you can use these larger,cucumbers because the seeds get,tossed aside anyways it's really not a,big deal yeah,so just and it doesn't have to be exact,you don't want them to be super super,thin um,yeah but other than that it's just going,through the process of cutting these,through here,just like that and i'm just going to,keep working away at this until my,cucumbers,in my pail get to my two gallon line,so it's gonna take me a little bit but,it's worth the effort trust me okay so,i've got my two gallons of cucumbers,ready to roll they look fantastic and,i'm ready to put the brine over top of,them,now my brine directions are pretty,simple it's going to be enough boiling,water to cover your cucumbers,plus two cups of pickling salt that's,been dissolved in it,now it's really really important that,you use pickling salt because regular,table salt will have iodine in it,and that will make for mushy pickles and,nobody wants a mushy pickle,so make sure that you buy pickling salt,and you're going to need,two cups now the water isn't an exact,measurement because it's really going to,depend on the container that you put,them into,so i always just put my two cups of,pickling salt in my pot,i boil a pot full of water so that,pickling salt's all dissolved i,pour that over top of my cucumbers and,if there isn't enough water in there to,cover the cucumbers i just boil more,water,but i don't worry about adding more,pickling salt because the two cups are,already in the first batch of water,now after you have your pickles covered,in the brine you're gonna leave them sit,for seven days,with a cover on the container okay seven,days is really important,now you can't just go on vacation for,those seven days because you are going,to want to stir them every day or,every two days at the very most i,usually try to do it every single day,if you don't stir them they're going to,get kind of a scummy,cover on the top of them and you don't,want that so make sure you do stir them,every day for the next seven days,okay so it's day two and my pickles have,been sitting here since last night when,i put the boiling water with the salt on,them,and every day uh this today and for the,next

Old Fashioned 14 day Pickles—an Appalachian Staple

Old Fashioned 14 day Pickles—an Appalachian Staple

hey y'all it's megan again here on the,lawson farm,uh went out to the garden picked a bunch,of cucumbers,uh so i'm gonna be showing y'all how to,make old-fashioned 14 day pickles,uh some people call them icicle pickles,14 day pickles i don't know i think,there's a lot of names for them but,yeah so i'm going to show y'all how i,make those and i've got a little trick,uh to show you uh because i know you've,probably had homemade pickles that,are soggy you know they're just not,appetizing when they get real soft and,soggy so i've got a little trick to show,you,um when we get to that far to show you,one way uh that i have found to keep,your,uh pickles crispier so,yeah let's get started talk about a good,pickling cucumber and a not so good one,your cucumbers that you want to make,your pickles out of want to be you want,them to be the smaller,cucumbers these are like the straight,eggs then i have your regular,pickling cucumbers um that's a pickling,cucumber that one's almost too big to be,a pickling cucumber but,it is now,it's right here it'll be good for eating,but it's gonna be full of seeds so you,don't want to really want to have to,make pickles out of that right there so,we just set that aside we'll put that in,the refrigerator to eat,so what you want to do with your,cucumber,of course i've washed these before i,started throw that out there,you want to cut the ends off,we're going to cut these in long slices,like pickle spears i mean i guess you,cut them any way you wanted,however how you enjoy eating pickles so,we've got them in spears like this,you can still see the seed line across,there so this is my tip,we're going to cut these seeds off of,here,i've made them both ways with the seeds,and without the seeds with these 14 day,pickles,and they do best as far as crunchiness,goes to me,when i cut those seeds out especially if,it's like a large seed line,like these this certain cucumber has,all right so i've got all my pickles cut,up or all my cucumbers,i have them right here this is a ceramic,crock,so i'm going to make my pickles in that,you can make them in a paint a pot,you just don't want to do like a steel,pot or like a metal pot because the,flavor can transfer,so uh you can make them in plastic jugs,like if you say plastic jugs with a wide,enough,lid uh that you can get your hand down,in so the next thing that we,are gonna do is we gotta make our brine,so,right here i have a gallon of water that,i'm bringing to a bowl,and i'm gonna add two cups of cannon,salt to that,once that dissolves we'll pour it in our,crop,all right so my brine's boiling so now,i'm gonna go take it and pour it,over my cucumbers in my crock i've,already got them where i want them,sitting at because that thing's gonna be,super heavy once i pour the liquid in it,so,i'm gonna pour it over here,you gotta make sure you got enough to,cover your cucumbers,i did not so i gotta make a little bit,more all right so now i've got enough,rhyme that covers the cucumbers,you're going to want to take a plate if,you're doing it in a crop like this or,even in a pot,you're just going to have something to,hold the pickles under the liquid,um really and honestly technically these,are like a fermented type pickle,so you want to keep them under the,liquid,put something over them let's see if i,can lay this down and do it,but you want to make sure at least most,of your cucumbers,are under the plate and under the water,so that way they don't spoil so now i'm,going to take,a lid,and i'm going to cover it like that just,to keep any bugs or anything like that,from getting in there,and actually we're going to let them sit,there for seven days,not going to touch them you may see some,funny looking foam come on top of them,that's fine,um so i will update y'all in a couple of,days and we'll look and see what they,look like,but like i said after you do this uh,brian,that's that's half of the battle right,there because you know the name 14 day,pickles team,tends to scare people well for the first,seven days after you do this part you,don't even touch them so,yeah we're gonna let them sit all right,so today,is day eight of my uh 14 day pickles so,they've set in that salt brine that i,showed y'all earlier,they've said in that for seven days so i,just want to show you kind of what they,look like,remember i told you your water would get,kind of sketchy looking,you know this right here is normal these,little mold spots and stuff that's,that's normal don't let that scare you,okay so,what i'm gonna do now is i've got my,water on the stove,boiling in the pot uh our next step,today,is just plain water we're gonna empty,all this water out of here what i'm,gonna do is take a pot and like dip in,there and get as much of that salt water,out as i can,um and then we're gonna pour clean,boiling water on top of that,and let that sit for 24 hours,all right i poured my boiling water in,got all that salt water out that i could,i'm gonna return my plate and my weight,aka coke can,back on

14 Day Pickles ~ 2022 ~ Canning & Preserving

14 Day Pickles ~ 2022 ~ Canning & Preserving

hello hello everyone i did a video the,last time on how i can or open cook my,tomatoes so today i'm going to start,with a recipe that was passed down from,my mother-in-law and these are 14 day,pickles and this is how she made them,and i'm going to make them exactly,that same way okay so i will show you,the recipe i'll put it up on the screen,in the video you can look at that and,then i'm going to start by showing you,what i'm going to do step by step so,that you can learn as well,okay this is the jar that i'm using this,is a one gallon size jar and it has a,lid,i actually bought these in a set of two,from amazon so i've already washed it,and the next thing i'm going to do is,i'm going to get my cucumbers i'm going,to pick the cucumbers that i want to add,to this jar out and i'm going to take,over to the sink and wash them really,well okay here are the cucumbers that i,have picked out,some of them are longest i'm going to,use the smaller ones that are longer and,then,i want to get medium sized cucumbers so,what i'm going to do is all these that i,have here in the sink,i'm just going to wash them up really,well make sure i get all the dirt off of,them,and then i'm going to transfer them over,here into this one gallon,jar and then we'll make our bronze so,that we can let those soak for seven,days all right now that my cucumbers are,washed and clean i'm going to take and,fill up this jar i don't know if i'll,get all these in there or not but we,will see so what you want to do is you,want to have at least a gallon,of cucumbers,so i'm going to start putting these into,the jar,until i can get it filled up and there's,no more space left in there for any more,i have to wiggle them around a little,bit to get them to fit,but the thing we're going to do is once,we get this jar filled up then we're,gonna make our brine and our brine is,gonna be,some boiling water,and some salt,and we're gonna pour that over these,cucumbers,and let them sit for at least seven days,okay,so let's see i don't know how many more,of these i can see it but i don't think,i'm going to be able to get them all in,there,just turn around wherever you can get,there's a little,nook,down there i might get one in let's try,it here,actually let's see,all right,you just might have to move them around,a little bit to make sure that you can,get your,cucumbers in,there okay now we're going to make our,bronzer i have taken,a,cork jar,and filled up,two,of these with water and put into my pot,because four quarts make a gallon and i,only need a half a gallon for this 14,day pickle recipe,and then i have one cup of regular salt,this is just um,table salt i'm gonna pour that in there,i'm gonna turn my stove on,and i'm gonna let that mixture boil i'm,gonna mix it also but then when this,bowls we're gonna take and pour this,over our gallon of pickles that we have,over here,and i'm going to stir it make sure that,it is dissolving well,and again this is just salt and water to,make our brine we're going to boil it,get it hot,what i did here was i poured my water,mixture and salt into the pickle jar and,then i covered it with this fermenting,cloth or i guess you could call that,cheesecloth or,this one cloth i'm not sure but i put a,rubber band around it and this stuff,came with my jars actually so that was,very handy so i'm gonna let this sit,just like this for seven days and then,on the seventh days we're going to drain,it,and add some more water to it,all right this is my 14 day vehicle so,today i have drained out the alum water,that i had let sell on the 8th day for,24 hours and it says to drain that out,wipe all of your pickles dry so what i'm,doing is i'm taking them out,taking a paper towel and just watching,them dry,then i will slice these and put them,back into,this glass jar and then i'm going to,boil the other spices and let that sit,for several more days so what i've done,is i've taken the ends off before i am,slicing them so make sure you remove the,ends before you slice them and put them,back into your jar there we have it this,is one gallon of pickles all sliced and,ready to go back into the jar and i'm,gonna boil my spice mixture and let that,soak,now we're just gonna fill up the jar,i'm realizing at this point with the way,the cucumbers drop in the solution,soaking for,eight nine days,that i could have probably crammed a few,extra in there somehow,because this is definitely,not going to fill this jar,all the way up,sorry that i make i'll try to make sure,that i can cram more people's in there,because they shrink,so you can actually get more if you try,so at this point,we are right here slice we're gonna heat,two and a half cups of vinegar,four cups of sugar and two tablespoons,of the pickling spice and it says tied,in bag and pour over cucumbers what i'm,gonna do is i'm going to put my,pickling spice,probably in some tea bags because i,don't have any other type of,bag to tie them in and i bought some tea,bags from amazon so i'll try those,okay this makes

Virginia Crisps|14 Day Bucket Pickles

Virginia Crisps|14 Day Bucket Pickles

hey everyone welcome back we're in the,kitchen and uh,we have picked some pickling cucumbers,now it is time to do something with them,uh so we have multiple different recipes,i'm gonna show you,one of the recipes here that we were,just given or just found it's basically,a 13-14 day,long process,we're calling them bucket pickles,because we're making them in a bucket,so basically,it's,two gallons of pickling cucumbers uh,which we've weighed out to be,approximately about 10 pounds,so,you want to keep them whole uncut in the,beginning,is,the first step is to,put them in the bucket and,uh,it is one gallon of water,plus one cup of coarse pickling salts,you want to put on the stove and bring,to a boil,and then you will eventually,pour that,over the pickles in the bucket,and cover it lightly with the lid for,seven days,so,we will get started on that and,yeah i guess after that we'll see you,guys in seven days,so now we're going to slice the pickles,put them back in the bucket,and then pour one gallon of boiling,water,with one tablespoon of alum powder,and then,do that for the next three days,all right we're now on day number two of,the alum water,so it's one more day,of this and then we're,pretty much on to the next step so we,need to,make a fresh bread of,a fresh batch of alum water,so that's one gallon of water uh to one,tablespoon of alum powder we're going to,drain the old stuff off now,and,put new stuff on so,all right it's been three days of the,alum water,switching it out each of the three days,so now we're on to,the next step,we're going to drain,and rinse off the alum water from the,pickles,and then make our vinegar sugar and,spice mixture,so for this next mixture here,it calls for,four cups or sorry,six cups of vinegar,five cups of sugar,one tablespoon of celery seed,and a third cup of pickling spice in a,cheesecloth,so we're going to add,all of that into a pot and bring it to a,boil,all right now that it's boiling we're,just going to take the,sort of bag of pickling spice out,and we're going to pour the rest of it,over the pickles in the bucket,so this is how it looks you guys um,stuff's just putting savannah to bed so,i thought i'd get a head start on,getting the stuff ready,uh looks really good it smells amazing,and stuff's gonna be in here shortly to,tell you what the next process is,hi everyone i'm here now um so this is,the final step,for these,like two week long pickles,uh,so,jeff,uh poured the liquid out into a pot,we're going to add one more cup of sugar,into it,and bring it to a boil,and,then we're going to,fill the jars,with the pickles then pour the liquid,brine over top of them and seal them so,that's all that's left to do all right,so that's it they're all jarred up we,have one two three four five,one liter,jars and then two,smaller one cup jars basically,so we hope you guys enjoyed watching,this video,if you give this recipe a try and see if,you like it please comment below,and we will be doing a taste testing,eventually once uh we gotta wait,approximately three,to six weeks for all these to be at the,same level so stay tuned for that too,please,thanks so much for watching and we'll,see you next time