14 Day Pickles Recipes

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.

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).

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.

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.