16 Day Pickles
Get ready to elevate your pickle game with these zesty, homemade 16-Day Pickles! This recipe is a labor of love, combining traditional fermentation techniques with the perfect balance of tangy vinegar, sweet sugar, and bold spices like mustard seeds, celery seeds, cloves, and cinnamon sticks. Over the course of 16 days, these crunchy pickling cucumbers transform into a flavor-packed treat that’s worth every moment of the patient process. The result is beautifully spiced, sweet-and-sour pickles that pair perfectly with sandwiches, burgers, or charcuterie boards. With simple ingredients and step-by-step instructions, this recipe ensures your pickles come out crisp and delicious every time. Whether stored in the fridge for short-term use or processed for long-term enjoyment, these homemade pickles are the perfect addition to any pantry.
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Recipe Information
Ingredients
- 3 lbs Pickling cucumbers
- 1 cup Pickling salt
- 6 cups White vinegar
- 6 cups Granulated sugar
- 4 cups Water
- 2 tbsp Mustard seeds
- 1 tbsp Celery seeds
- 8 pieces Whole cloves
- 2 sticks Cinnamon sticks
- 4 sprigs Fresh dill (optional)
Instructions
Wash the cucumbers thoroughly and trim off the blossom ends (about 1/8 inch) to prevent them from becoming soft during fermentation.
Place the cucumbers in a large glass or ceramic container (such as a crock or a food-safe plastic bucket).
In a separate container, dissolve the pickling salt in 4 cups of water. Pour the brine over the cucumbers, ensuring they are fully submerged. Use a clean plate or weight to keep the cucumbers under the brine.
Cover the container with a clean towel and leave it at room temperature for 4 days. Stir gently once a day.
On day 5, drain the cucumbers and rinse them. Discard the brine. Return the cucumbers to the container.
In a large pot, combine 2 cups of vinegar, 2 cups of sugar, and 2 cups of water. Bring the mixture to a boil, then gently simmer for 10 minutes. Pour the hot liquid over the cucumbers. Cover and let sit for 2 days.
On day 7, repeat the process: drain the liquid into a pot, add another 2 cups of vinegar, 2 cups of sugar, and 1 cup of water, and bring it to a boil. Pour the hot mixture back over the cucumbers. Cover and let sit for 2 days.
On day 9 and day 11, repeat the boiling and pouring process, adding the spices (mustard seeds, celery seeds, cloves, and cinnamon sticks) to the liquid on the day of your choice while boiling.
On day 13, for the final boil, combine the remaining 2 cups of vinegar, 2 cups of sugar, and 1 cup of water with the spices if not added already. Pour the hot mixture over the cucumbers and let sit for 3 days.
On day 16, transfer the pickles into sterilized jars. Ensure the pickling liquid covers the cucumbers completely. Seal the jars with clean lids.
Store the jars in the refrigerator for up to 6 months, or process them in a hot water bath canner for longer shelf-stability. Allow the pickles to sit for another week for the best flavor before serving.
Nutrition Facts
Calories |
5186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 91236 mg | 3967% | |
| Total Carbohydrate | 1266.3 g | 460% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 1224.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3448 mg | 73% | |
*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.
