14 Day Unsealed Pickles – a delicious recipe with cucumbers, canning salt, gallon vinegar, alum, pickling spices, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1ST DAY: Dissolve salt in 1 gallon boiling water.
2
Pour over cucumbers and let stand overnight.
3
2ND DAY: Pour off salt water.
4
Add 1 gallon boiling water mixed with alum.
5
Let stand overnight.
6
3RD DAY: Pour off alum water.
7
Add 1 gallon clear boiling water.
8
Let stand 24 hours.
9
4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag.
10
Boil 15 minutes and pour over drained cucumbers.
11
Let stand 9 days moving spice bag around each day.
12
13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used.
13
Let stand overnight.
14
14TH DAY: Can.
15
(Sugar will pull juice out of cucumbers and make a syrup.) Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars.
16
I store these in refrigerator.
3085
kcal
Calories
796
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 gallons cucumbers, 3 cups canning salt, 1 gallon vinegar, 1 lb alum, and more.
Yes, 14 Day Unsealed Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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