14 Day Sweet Pickles Recipe
Ah, pickles. Whether it’s on my burger, with a hot dog or just on the side of one of my favorite meals, pickles have always been a tasty snack for me. That crisp, crunchy outside, combined with the sweet, juicy inside, makes them the perfect snack any day of the week. In fact, my entire family absolutely loves pickles. My kids will eat them as a snack during the day, my husband eats them on the side of practically any meal and of course, I love to enjoy a good pickle every now and then. Especially when I was pregnant, pickles were my absolute jam.
For the longest time, I bought our pickles from our local grocery store. But, we started going through so many pickles every month, that the money really started adding up. So then, I found a neighbor who made her own pickles, and we would buy from her. They were absolute delicious, but still a little bit high on the budget for how many pickles we typically ate. So, I decided to explore the world of pickle making.
When I first found this 14 day sweet pickles recipe, I was so excited! Finally, a recipe where I could make our own pickles for my family, without very much fuss and especially without much investment. If I made enough, I could even sell a few jars to our family, friends or neighbors and make some extra money on the side. Talk about a win, win! So, I decided to give the recipe a shot.
And boy, has it worked out well for our family! Not only are these sweet pickles pretty easy to make, but they also don’t talk long at all, and my kids and husband absolutely love them. They’re the perfect combination of crunchy and juicy, with just the right amount of savory. Plus, if you have a food processor, once you have the sweet pickles made and ready to go, use your food processor to grind them up into an absolutely delicious sweet pickle relish. Use it for burgers, hot dogs and everything in between!
If you love pickles as much as I do, try out this sweet pickle recipe to make your own pickles, save some money and potentially make money on the side. Trust me, you and your family will be happy you did! Make them as a tasty lunchtime snack, or save them for a special treat during the fall season. Check out the recipe below and a few common questions I hear back from others. Let me know what other questions or comments you might have, and I would love to chat more about current and upcoming recipes!
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TOP QUESTIONS I GET ASKED ABOUT THIS RECIPE:
Are sweet pickles vegan?
Because a sweet pickle recipe is simply cucumbers bathed in vinegar for a period of time, then yes, then are vegan. However, this recipe also includes pickling spices, which might not be vegan. If you feel concerned about whether or not the pickles are vegan, check the ingredients for the pickling spices before consuming.
Can diabetics eat sweet pickles?
Yes, they can. In fact, some studies even claim that the vinegar found in pickle juice can actually help lower blood sugar levels. So while diabetics should always be aware of what they consume, this sweet pickle recipe could be something to feel confident about.
Who invented sweet pickles?
Sweet pickles actually originated right here in the United States. They were originally invented and popularized by Omar and Cora Fanning, a pair of Illinois cucumber farmers. The Fannings began selling sweet and sour pickles in the 1920s, later filing a trademark for “Fanning’s Bread and Butter Pickles” in 1923, from which we get the phrase of pickles as “bred and butter.”
14 Day Sweet Pickle Recipe
16 lbs small cucumbers
5 gallon crock, stainless steel or glass container
Uncooked egg in shell
2 oz alum
1 gallon vinegar, white or apple cider
10 lbs white sugar
2 oz pickling spices (2 packets)
Pour 2 gallons water in container. Add salt a cup at a time n stir to dissolve. Take egg n carefully place in water. Add salt until the egg floats..it will float. (Measurements given in size of a walnut, etc).
Wash cucumbers n place in water cover w a plate that will cover cucumbers. Keep cucumbers submerged in water. I use a glass jar w water to put on plate to keep cucumbers under water.
Leave for 14 days to 16 days.
Remove scum, jar n plate. Pour out into clean sink n wash well. Wash container.
Add 2 gal water n alum, stir to dissolve. Cut pickles into chunks n put in water. Soak overnight. Drain n wash. Return to crock n pour on vinegar, leave 10-12 hrs. Pour off vinegar but DO NOT RINSE.
ADD sugar in 4 parts, stir a few times to dissolve sugar. Keep adding sugar n stirring to dissolve sugar...it will produce liquid. When sugar is dissolved.....take ur time no need to get this done in a day.
Tie spices in cheesecloth n place in pickles, submerging. Stir n move spices around.
Ready to eat in 3-4 weeks. No need to put into jars n process. These pickles are wonderful! I use food processor to grind up pickles for the best pickle relish u will ever eat!
Can’t get iPad to let me change amount of spices. Use 2 pkgs, bottles etc of pickling spices.
NOTE: this recipe can be halved
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