14 Day Pickles
Transform your cucumbers into irresistible tangy-sweet treats with this 14-Day Pickles recipe! Perfectly blending tradition and patience, this small-batch recipe takes simple pantry staples—like fresh cucumbers, pickling salt, sugar, and aromatic pickling spices—and transforms them into crunchy, flavor-packed pickles over the course of two weeks. With an optional addition of alum for extra crispness, these homemade pickles are steeped in a vinegar syrup that’s reheated and poured fresh for maximum depth of flavor. Whether enjoyed as a snack, a burger topping, or paired with charcuterie, these crisp, zesty pickles are well worth the wait. A go-to for pickling enthusiasts and beginners alike, this recipe celebrates the art of homemade preserves.
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Recipe Information
Ingredients
- 5 pounds fresh cucumbers
- 1.5 cups pickling salt
- 6 cups white vinegar
- 5 cups granulated sugar
- 3 quarts water
- 3 tablespoons pickling spices
- 2 teaspoons alum (optional, for crispness)
Instructions
Day 1: Wash the cucumbers thoroughly to remove any dirt. Slice them into spears or rounds, depending on your preference. Place the cucumbers in a large, clean non-reactive container (glass or food-grade plastic). Dissolve the pickling salt in 3 quarts of water to make a brine, then pour the brine over the cucumbers, covering them completely. If needed, weigh the cucumbers down with a clean plate to keep them submerged. Cover the container and let it sit at room temperature for 7 days, replacing the brine with freshly made brine if any mold forms on the surface.
Day 8: Drain the cucumbers and rinse them thoroughly with fresh water. Return them to the clean container.
Day 9: Prepare the vinegar syrup by combining white vinegar, granulated sugar, and 2 cups of water in a large pot. Add pickling spices and bring it to a boil, stirring until the sugar dissolves. If desired, add 2 teaspoons of alum at this stage for extra crispness. Once the syrup is boiling, pour it hot over the cucumbers, ensuring they are fully covered. Cover and let sit for 3 days.
Day 12: Drain the vinegar syrup from the cucumbers back into a large pot. Bring the syrup to a boil again. Pour the hot vinegar syrup back over the cucumbers, covering them completely. Let sit for another 2 days.
Day 14: Transfer the pickles and syrup into sterilized glass jars, leaving about 1/2 inch of headspace at the top of each jar. Seal tightly with clean lids. For long-term storage, process the jars in a boiling water bath for 10 minutes. Otherwise, store the jars in the refrigerator and consume within a month.
Nutrition Facts
Calories |
4487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 136800 mg | 5948% | |
| Total Carbohydrate | 1094.2 g | 398% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 1038.4 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4520 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
