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14 Day Sweet Pickles

14-Day Sweet Pickles

Learn how to make pickles right at home with this easy pickle recipe. In two short weeks, have your own pickles that taste way better than any store-bought variety.

  • 4 pounds pickling cucumbers, 3 to 4
  • 1 cup coarse pickling salt
  • 2 quarts boiling water
  • 1/2 teaspoon powdered alum
  • 5 cups cider vinegar
  • 5 cups granulated sugar
  • 1 tablespoon celery seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon oil of cinnamon
  • 1 teaspoon oil of cloves
  1. Wash cucumbers carefully. Cut 1/16" off blossom end and place in stone crock.
  2. Prepare brine by dissolving salt in boiling water, pour over cucumber. Weight down with a plate almost as large as the crock and lay a weight on plate to keep cucumbers under the brine. Let stand 1 week.
  3. On the 8th day, drain, slice cucumbers in 1/2" chunks and return to crock, pour 2 quarts fresh boiling water over cucumbers. Let stand 24 hours.
  4. On the 9th day, drain, pour 2 quarts fresh boiling water mixed with alum over cucumbers. Let stand 24 hours. (Handle the cucumbers carefully after soaking in alum water as they become quite brittle.)
  5. On the 10th day, drain, pour 2 quarts fresh boiling water over cucumbers. Let stand 24 hours. The next day, drain.
  6. Combine vinegar, 3-1/2 cups sugar, celery seeds, mustard seeds, oil of cinnamon, oil of cloves, heat to boiling and pour over cucumbers. Let stand 24 hours.
  7. For the next three days, drain, retaining liquid. Reheat this liquid each day adding 1/2 cup sugar each time.
  8. After the last heating on the 14th day, pack pickles into hot, sterilized jars. Pour boiling hot liquid over pickles and seal at once.
  9. Process in boiling water bath (212 degrees F.) 5 minutes. Makes 5 pints.
  10. These pickles will be a dark, slightly bluish green, and are quite transparent.

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My family has made these pickles all my life and I have been making them for 20 years. I just finished a batch and I have to say I don't know what I did wrong. The juice in my pickles is not juice but is the consistency of syrup! Yuck! The only change I made was I ditched the heavy crock for a food grade plastic bucket. Does anyone have any ideas about what happened? Help! We are completely out of pickles!

Great! just what i was searching for,thank's

Hi Member 4649477 -- Food-grade plastic and glass containers are excellent substitutes for stone crocks. Other one- to three-gallon, non-food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag. The recipe makes 5 pints; the number of jars this would fill depends on how big your jars are. Hope this helps! -The editors of RecipeLion

How many jars does this recipe make? Also, I don't have a stone crock, unless a crockpot would be big enough. Is there anything I could use as a substitution?

@lbifarms 2510539: We're glad you found the recipe you were looking for. Let us know how it turns out! -- Editors of RecipeLion

Thank you so much. I have been looking for this recipe. I am so happy to find it. Love your web site. Thanks again. Beckey

Do you really mean 1 quart of celery seed ?????

Hello Mona Lisa. I do understand what you saying, but this is just ALL TOGETHER A DIFFERENT TASTE! iF YOU HAVE TIME - JUST TRY - AND SEE? All the best

This sounds great, but I'm all about fast and easy, so I will just purchase my sweet pickles at the grocery store :)


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