Appalachia Appalachian Food

Day One of 14 Day Pickles – The Pickle Along has started!

Making pickles with the blind pig and the acorn

Today is the beginning of 14 days that will end in pickle happiness. I hope all who pickle along are pleased with the results-and hopefully the rest of you can see how the process goes-and use it for future reference.

Pickles in a crock

 

14 Day Pickles

Day one: Wash 3 dozen small cucumbers. Place whole cucumbers-do not peel or slice-into a clean crock. Or if you’re making half a recipe that would be 18 cucumbers.

Dissolve (stir to dissolve) 1 pint (2 cups) of salt (non iodized) in one gallon of cold water-pour over cucumbers.

Keep pickles in crock submerged

 

Place plate upside down on top of cucumbers to keep them submerged under the salt water. Since I halved my recipe and used a small crock-I used 3 saucers to keep my cucumbers submerged.

You can place a quart jar full of water on top of the plate to hold it in place. Cover the crock with a towel and let set one week. WARNING-mold may develop on top and around the plate-this is totally NORMAL-no need to worry about it until the next step.

The cucumbers soak for a week in the salty brine.

The next step will take place on Tuesday August 11th-it’s fairly quick and easy. The step involves pouring out the brine and soaking the cucumbers in fresh hot water over night.

This recipe is very flexible. If you forget to do a step on a certain day-do it the next day and all will be well.

Here is the full recipe in case you didn’t catch it the first time. Also-remember you can easily half the recipe.

14 Day Pickles

  • 3 gallon crock or other suitable container (see discussion here)
  • 3 dozen small cucumbers (36)
  • 1 pint of non iodized salt (2 cups)
  • water
  • 2 tablespoon alum (you can find it with the spices in the grocery store)
  • 2 tablespoon prepared horse radish or if you have fresh/dried – root size of carrot cut into pieces
  • 3 pints of apple cider vinegar (6 cups)
  • 5 quarts of sugar (20 cups)
  • cinnamon sticks-6 to 8 small ones
  • 2 tablespoons of whole cloves
  • 2 tablespoons of celery seeds

Tipper

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5 Comments

  • Reply
    Ed Ammons
    August 4, 2015 at 4:15 pm

    Someone told me they made pickles in an earthenware jar. I said “you made that all up, it ain’t nothing but a crock!”

  • Reply
    Ken
    August 4, 2015 at 11:09 am

    Tipper,
    This pickling process looks like a
    lot of fun, wish I had mama’s old
    churn. I bet you’ve made a lot of
    folks happy by posting this method.
    When my acid reflux acts up, I like
    to turn up a jar and gullop a big
    swaller. That’s a good cure!…Ken

  • Reply
    dolores
    August 4, 2015 at 10:36 am

    This sounds like a pickle dream! Wish I had grown some cucumbers this year! Enjoy!

  • Reply
    Quinn
    August 4, 2015 at 9:12 am

    I’m going to stop at a local farm stand and look for cucumbers today! My four cucumber plants were attacked by bugs 🙁

  • Reply
    Mary Shipman
    August 4, 2015 at 5:32 am

    some fond memories raised. Making these and watermelon rind pickles many years ago.
    I still make pickles, but these days mostly bread and butter and a few dills.
    I may need to try a batch – for old times sake.

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