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16 Day Pickles Recipe

A treasured family recipe passed down through generations, these 16-day pickles deliver a crisp, tangy flavor that's simply irresistible! Similar to Recipe #17490 on Recipezaar, this method creates perfectly pickled cucumbers with a sweet and sour syrup that's easy to make and even easier to reuse. Learn how to brine, boil, and preserve your own crunchy pickles – perfect for adding a homemade touch to your meals. Get ready for the best pickles you've ever tasted!

Prep Time 30 mins
Cook Time 45 mins
Calories 2305.9 kcal
Protein 5g
Rating 5.0 (1 Reviews)
16 Day Pickles 33

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 16 Day Pickles

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How to Make 16 Day Pickles

  1. Wash 2 gallons (or 1 gallon) of cucumbers thoroughly.
  2. Submerge cucumbers in a brine solution: enough water to cover the cucumbers + 1/2 cup salt.
  3. Let stand, uncovered, for 7 days at room temperature. Remove any scum that forms daily.
  4. Ensure cucumbers remain submerged throughout the brining process.
  5. Drain the brine completely.
  6. Cover the cucumbers with boiling water. Let stand for 24 hours.
  7. Drain the water.
  8. Slice cucumbers into desired thickness and cover again with boiling water.
  9. Add 1 large tablespoon (15g) of alum to the boiling water with the cucumbers.
  10. Let stand for 3 days.
  11. Drain the water.
  12. Cover with boiling water once more.
  13. Let stand overnight.
  14. Drain the water.
  15. Prepare the syrup (see below).
  16. On day 15, cover the cucumbers with the hot syrup. Pack into hot, sterilized jars, leaving 1/2 inch headspace.
  17. Seal jars immediately and allow to cool completely.
  18. **Syrup Recipe:** Combine 10 pounds (4.5kg) granulated sugar, 2 quarts (1.9 liters) white vinegar, 3 tablespoons pickling spice, and 2 cinnamon sticks in a large saucepan. Tie spice and cinnamon in a cheesecloth bag to easily remove before bottling.
  19. Bring syrup to a boil, stirring until sugar dissolves completely. Let it cool slightly.
  20. Pour the cooled syrup over the pickles, ensuring they are fully covered.

Nutrition Information (Approximate per serving)

Sodium

590 g

Sugar

2297g

Fat

0g

Carbs

194g

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