Ingredients for 14 Day Pickles
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How to Make 14 Day Pickles
- Combine 2 lbs sliced cucumbers, 4 cups water, and 1/2 cup pickling salt in a large, non-reactive container (glass or food-grade plastic). Stir well.
- Let stand at room temperature for 7 days, stirring occasionally. Cucumbers will release their liquid.
- On day 8, drain the brine. Thoroughly rinse the cucumbers with cool water and return them to the container.
- On day 9, drain the water. Cover the cucumbers with 2 tbsp alum and 4 cups boiling water. Let stand for 24 hours.
- On day 10, drain the water and cover cucumbers with 4 cups boiling water.
- On day 11, drain the water. Allow cucumbers to cool.
- In a saucepan, combine 2 cups white vinegar, 1 cup sugar, and 2 tablespoons pickling spice. Bring to a boil, stirring until sugar dissolves.
- Pour the hot vinegar mixture over the cucumbers, ensuring they are fully submerged.
- Let the cucumbers sit at room temperature for 4 days. Each day, drain the syrup back into the saucepan and add 1 cup of additional sugar, bringing to a boil and dissolving the sugar before pouring back over the pickles.
- On day 14, the pickles are ready! Store them in the refrigerator for an indefinite period or process them for canning according to your preferred method.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
27g
Fat
0g
Carbs
2g
