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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > 14-Day Sweet Pickles

Vegetables and Herbs

14-Day Sweet Pickles

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2014 by Deb Botzek-Linn, Extension Educator — Food Safety.

See making fermented pickles and sauerkraut for safety precautions and details on equipment needed.

Ingredients

Can be canned whole, in strips, or in slices.

Yield: about 5 to 9 pints

Procedure

  1. Wash cucumbers. Cut 1/6-inch slice off blossom end and discard, but leave ¼ inch of stem attached.
  2. Place whole cucumbers in suitable 1-gallon container. Add ¼ cup salt to 2 quarts water and bring to a boil. Pour over cucumbers.
  3. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70° F.
  4. On the third and fifth days:
    • Drain salt water and discard.
    • Rinse cucumbers. If any scum has formed, remove it and scald cover and weight. Return cucumbers to container.
    • Add ¼ cup salt to 2 quarts fresh water and boil. Pour over cucumbers.
    • Replace cover and weight, and re-cover with clean towel.
  5. On the seventh day:
    • Drain salt water and discard.
    • Rinse cucumbers and re-scald containers, covers, and weight.
    • Cut cucumbers into slices or strips, if desired, and return to container.
    • Place celery seed and pickling spices in small cheesecloth bag.
    • Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil, and pour pickling solution over cucumbers.
    • Add cover and weight, and re-cover with clean towel.
  6. On each of the next six days:
    • Drain syrup and spice bag and save.
    • Add ½ cup sugar each day and bring to a boil in a saucepan.
    • Remove cucumbers and rinse. Scald container, cover, and weight daily.
    • Return cucumbers to container, add boiled syrup, spice bag, cover, weight, and re-cover with towel.
  7. On the fourteenth day:
    • Drain syrup into saucepan.
    • Fill jars leaving a ½-inch headspace.
    • Add ½ cup sugar to syrup and bring to boil.
    • Remove spice bag.
    • Pour hot syrup over cucumbers, leaving a ½-inch headspace.
    • Adjust lids and process as below, or use the low-temperature pasteurization treatment.

Recommended process for 14-day sweet pickles

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