16 Day Pickles Recipes

16 DAY PICKLES

Steps:

• Wash cucumbers.
• Cover with salt water (1 cup pickling salt to 1 gallon water).
• Let stand for a week.
• Keep scum off daily.
• Make sure pickles stay under water.
• Drain and cover with boiling water.
• Leave 24 hours.
• Drain, cut into slices and cover with boiling water again.
• Add 1 large tablespoon of alum.
• Let stand three days.
• Drain.
• Cover with boiling water again.
• Let stand overnight.
• Drain.
• Cover with syrup for four days.
• Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
• Tie in a cheesecloth bag.
• Drop in sugar mixture and bring to a boil.
• Drain syrup and heat to boiling.
• Pack in hot jars on 4th day.
• Pour syrup over pickles and seal jars.

QUICK & EASY REFRIGERATOR PICKLES

Steps:

• Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
• Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

OLD FASHIONED SWEET NINE DAY PICKLES

Steps:

• STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
• Let stand three days.
• STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
• Let stand two days.
• STEP THREE: Drain and place back in crock.
• Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
• Stand overnight.
• STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
• I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
• Makes about eight pints.