How To make 14 Day Sweet Pickles
4 lb Of pickling cucumbers*
-- (2- to 5-inch) 3/4 c Canning or pickling salt
-(Separated in thirds) 2 ts Celery seed
2 tb Mixed pickling spices
5 1/2 c Sugar
4 c Vinegar (5 percent)
*(If packed whole, use cucumbers of uniform size) Can be canned whole, in strips, or in slices. Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70 degrees F. On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add
spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel. On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel. On the 14th day, drain syrup into saucepan. Fill sterile pint jars (for more information see "Jars and Lids") or clean quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for 14-day Sweet Pickles in a boiling-water canner.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min. ?????????????????? ? * USDA Agriculture Information Bulletin No. 539 Mintzias
How To make 14 Day Sweet Pickles's Videos
Sweet pickle recipe that will have everyone wanting a jar! #canning #foodstorage #pickles
How to Make 14 Day Expert Sweet Pickles
Everything you need to know for how to make Expert Sweet Pickles. This 14 day process of making sweet pickles takes some time and dedication but it is easier than you think.
Go to thejellohome.com for a printable recipe for Expert Sweet Pickles and links to products.
Please let me know if you have any questions. Thanks.
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Sweet Pickle Superb
16 lbs. cucumbers
1 box pickling spices
1/2 box alum (2 1/4 oz. per box)
10 lb. sugar
1 cup salt to each half gallon of water - strong enough to float an egg.
Soak whole cucumbers in salt water for seven days. Pour off water and soak in alum water over night.
Pour off Alum water and rinse. Cover with vinegar. Let stand six hours. Throw away vinegar and put a layer of cucumbers and layer of sugar and spices (layer after layer). In a day or two syrup will rise. They will keep indefinitely without sealing.
8 Day Sweet Pickles - 4 Day Method! | Full Recipe and How To Instructions for Canning.
Welcome. Today I’ve got a bumper crop of cucumbers and am going to show you how to make 8 Day Sweet Pickles using a 4 day method! I’ll be giving my grandmother’s full recipe as well as lots of how to instructions for canning. ???? If you’re new here, welcome to the channel and please hit the red subscribe button. Jenn Least is an adoptive mom of six from Canada and loves to chat about how LESS can actually mean MORE!
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RECIPE:
14 Medium Cucumbers
5 Cups Vinegar
8 Cups White Sugar
2 Tablespoons Salt
2 Tablespoons Pickling Spice.
-Cover whole cucumbers with boiling water. Let sit for 12 hours. Repeat 3 more times (4 times total) by draining water and boiling a fresh pot each time.
-Next, slice cucumbers. Boil Vinegar, sugar, salt and pickling spice(in a mesh bag) to make brine. Cover sliced cucumbers. Repeat 3 more times (4 times total) by reboiling the same brine each time. On the last time, pack hot, sterilized jars with boiling brine/cucumber mix. Top with hot, sterilized lids. Process in a hot water bath for 10 minutes.
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How to make OLD FASHIONED 14 day sweet pickles
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14 Day Pickles
From the Heartland Series, how to make 14 day pickles