14 day pickle recipe and garden tips with a brief preview video for the best practices of growing, maintaining, picking and storing cucumbers.
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14 Day Pickles – Full Recipe
Here is the full recipe for Grandma Ida’s 14 Day Pickles. I hope you enjoy these as much as our family does.
Ingredients
75 (3-3.5” in length) cucumbers (1 peck)
2 cups Coarse Pickling Salt
Boiling Water
10 cups Sugar
5 cups vinegar
3 tablespoons Alum
18 drops Oil of Cloves
18 drops Oil of Cinnamon
2 tablespoons celery seeds
For sweet/hot pickles: add 20 – 30 jalapeno peppers
Directions
Day 1:
Place clean cucumbers in a stone jar, glass or enameled container. Combine salt and 1 gallon water. Bring to a boil and pour over cucumbers. If you want to add some heat to the pickles, add the jalapenos at this point. Cover with a plate and weight down. Brine must cover cucumbers. Let stand 7 days, but stir the cucumbers every day to discourage formation of film.
Day 8:
On the 8th day, empty cucumbers (& jalapenos) into a large container and wash thoroughly with cold water. Cut them lengthwise or into chunks and return to container (be sure to wear gloves if you’ve added jalapenos). In the meantime, bring 1 gallon fresh water with 1 tablespoon powdered Alum added to a boil. Pour boiling hot over cucumbers. Weight down.
Day 9 & 10:
On day 9, pour off the alum solution. Drain cucumbers. Bring 1 gallon fresh water with 1 tablespoon powdered alum added, to a boil. Pour over cucumber. Weight down. Repeat on day 10.
Day 11:
On the 11th day, pour off alum solution. Drain cucumbers thoroughly. (Put them in the sink and let them drain.)
Combine sugar, vinegar, oil of cinnamon and cloves (measured with a medicine dropper) and celery seeds. Bring to a boil and pour over the cucumbers. Weight down.
Day 12:
On the 12th day, drain syrup from cucumbers and reserve. Bring syrup to a boil and pour over cucumbers. Weight down.
Day 13:
On the 13th day, drain off syrup and reserve. Bring syrup to a boil and pour over cucumbers. Weight down.
Day 14:
On the 14th day, prepare jars for canning. Drain syrup and reserve. Pack cucumbers in hot, sterilized glass jars. Bring syrup to a boil and pour over cucumbers in jars. Cover them well with syrup.
Seal, label and store. Makes 12 – 14 pints.
Notes:
Use commercially bottled cider vinegar with 5% acid content on label and accurate measurement. Purchase a medicine dropper at the drug store to add exact amounts of oils of cinnamon and cloves. The cinnamon and clove oil can be hard to find. Look in the pharmacy or health store or order them online.
article courtesy of New Garden Homestead
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