14 DAY SWEET PICKLES RECIPE - (3.5/5)
Provided by á-5925
Number Of Ingredients 8
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.
14 DAY PICKLES
Make and share this 14 Day Pickles recipe from Food.com.
Provided by postmakathie
Categories Vegetable
Time 2h10m
Yield 150 pickle spears, 150 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 29.1, Sodium 1511, Carbohydrate 7.1, Fiber 0.1, Sugar 6.8, Protein 0.1
14 DAY UNSEALED PICKLES
Make and share this 14 Day Unsealed Pickles recipe from Food.com.
Provided by Tarynne
Categories Weeknight
Time P14D
Yield 1 Gallon
Number Of Ingredients 6
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.
16 DAY PICKLES
My mother got this from her sister, Martha. It's a tried and true pickle recipe. It's very similar to recipe #17490 on recipezaar. Sometimes I don't always have 2 gallons of cumcumbers but will make if I have gathered enough for 1 gallon but I go ahead and make the syrup and save it and use it on the next batch. Since the syrup has vinegar and sugar in it it will be alright and I don't even refrigerate this syrup.
Provided by Kaykwilts
Categories < 60 Mins
Time 45m
Yield 8 quarts
Number Of Ingredients 7
Steps:
- Wash cucumbers.
- Cover with salt water (1 cup pickling salt to 1 gallon water).
- Let stand for a week.
- Keep scum off daily.
- Make sure pickles stay under water.
- Drain and cover with boiling water.
- Leave 24 hours.
- Drain, cut into slices and cover with boiling water again.
- Add 1 large tablespoon of alum.
- Let stand three days.
- Drain.
- Cover with boiling water again.
- Let stand overnight.
- Drain.
- Cover with syrup for four days.
- Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
- Tie in a cheesecloth bag.
- Drop in sugar mixture and bring to a boil.
- Drain syrup and heat to boiling.
- Pack in hot jars on 4th day.
- Pour syrup over pickles and seal jars.
Nutrition Facts : Calories 2305.9, Fat 0.5, SaturatedFat 0.1, Sodium 14166.8, Carbohydrate 584, Fiber 2, Sugar 574.3, Protein 2.7
GOLDEN COLESLAW (14 DAY SLAW)
I love my Mom's yellow coleslaw... the tumeric adds a stunning colour, and it keeps well, and gets better in time.
Provided by Katzen
Categories Vegetable
Time 1h10m
Yield 4 Quarts, 16 serving(s)
Number Of Ingredients 12
Steps:
- Bring salad dressing to boil. Cool. Combine all salad ingredients in large bowl. Pour cooled dressing over and mix well. Stuff into quart jars, packing down firmly. Pour salad dressing over evenly. Seal tightly. Keep in cool place.
- Can be frozen, but fill to only one to two inches from the top.
Nutrition Facts : Calories 87.5, Fat 0.2, Sodium 196.2, Carbohydrate 20.7, Fiber 1.9, Sugar 18.6, Protein 1.1
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