Fourteen Day Pickles
Fourteen Day Pickles offer a tangy, crunchy snack with balanced vinegar and spice flavors, perfect for those who enjoy traditional homemade pickles with a distinctive crunch.
Ingredients
Instructions
- Combine cucumbers (unpeeled), salt, and 1 gallon water in a crock.
- Let stand covered for 1 week.
- Drain the mixture.
- Place cucumbers back into the crock and pour boiling water over to cover.
- Let stand for 24 hours; then drain.
- Place cucumbers back into the crock.
- Add alum and pour boiling water over to cover.
- Let stand for 24 hours.
- Drain the pickles.
Tips & Substitutions
For an extra crunch, consider using pickling cucumbers as they have a firmer texture. If you want to reduce the saltiness, you can adjust the salt quantity or soak the cucumbers in plain water before starting the recipe. You may also substitute alum with a natural alternative like calcium chloride for a similar crisp effect.
Serving Suggestions
These fourteen-day pickles make a fantastic side for barbecues and potlucks, pairing nicely with dishes like Sweet-Sour Beef 'N' Cabbage. Serve them alongside sandwiches, burgers, or as a zesty topping on salads. They are also delightful as a crunchy snack straight from the jar.
Storage & Reheating
Store the pickles in sterilized jars in the refrigerator. They can last for several months due to the vinegar and salt, which act as preservatives. To enjoy them later, simply take out the desired amount and let them come to room temperature before serving; no reheating is necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Fourteen Day Pickles contains roughly 524 calories, with 13g protein, 130g carbohydrates, and 2g fat. It is an excellent source of vitamin C (219% of the Daily Value), dietary fiber (91% of the Daily Value), and potassium (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1810mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pickles are ready to eat?
The pickles will be ready to eat after the entire process is complete, generally around two weeks. You can taste them after this period; they should be tangy and flavorful. If you prefer a stronger flavor, let them sit for a few extra days.
Can I use different spices in the recipe?
Absolutely! While the recipe calls for pickle spices, feel free to customize the flavors. You can add garlic, dill, or even a pinch of red pepper flakes for a spicy kick. Adjusting the spices allows you to create a unique pickle flavor that suits your taste.
What should I do if my pickles turn out too salty?
If you find your pickles are too salty, consider rinsing them under cold water before serving. This can help reduce the saltiness. For future batches, try reducing the salt content or increasing the vinegar to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).