Ingredients for 14 Day Unsealed Pickles
- 4 pounds cucumbers
- Canning Salt
- 1 gallon white vinegar
- 1 tablespoon alum
- Pickling Spices
- 1 cup sugar
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How to Make 14 Day Unsealed Pickles
- **Day 1:** Dissolve 1/2 cup pickling salt in 1 gallon of boiling water. Pour over 4 pounds cucumbers (packed loosely) in a large non-reactive container (glass or food-grade plastic). Let stand overnight.
- **Day 2:** Pour off the salt water.
- **Day 2:** Add 1 gallon of boiling water mixed with 1 tablespoon alum. Let stand overnight.
- **Day 3:** Pour off the alum water.
- **Day 3:** Add 1 gallon of clear boiling water. Let stand 24 hours.
- **Day 4:** In a saucepan, combine 1 gallon white vinegar, 1/4 cup pickling spices (tied in a cheesecloth bag), 2 cloves garlic (crushed), and 1/2 teaspoon mustard seeds. Bring to a boil and simmer for 15 minutes. Pour over the drained cucumbers.
- **Days 4-12:** Let stand for 9 days at room temperature, gently swirling the spice bag daily.
- **Day 13:** Drain the cucumbers. Slice or cut them into your preferred pickle shape. Layer the pickles in a large bowl with 1 cup sugar, mixing gently to coat. Let stand overnight.
- **Day 14:** Heat the sugared pickles and their liquid gently in a saucepan until sugar is fully dissolved. Pack the hot pickles into sterilized jars, leaving 1/2 inch headspace. Seal and refrigerate.
- **Refrigerate:** Store in the refrigerator for at least 24 hours before serving to allow flavors to meld. Pickles will keep for several weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
14152 g
Sugar
12914g
Fat
5g
Carbs
1098g
