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14 Day Pickles

A cherished family recipe for crunchy, sweet, and tangy pickles that ferment over 14 days.
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Prep Time 30 minutes
Total Time 14 days
Servings: 10 jars
Course: Snack
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh cucumbers small pickling cucumbers work best
  • 4 cups water
  • 1 cup white vinegar
  • 1 cup granulated sugar
  • 1/4 cup pickling salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon dill seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon crushed red pepper flakes optional for heat

Equipment

  • Large glass jar with lid (1-gallon size)
  • Measuring cups and spoons
  • Large bowl
  • Pot for boiling brine
  • Mixing spoon

Method
 

  1. Wash the cucumbers thoroughly and slice them into spears or rounds.
  2. In a pot, combine the water, vinegar, sugar, and pickling salt. Bring to a boil, stirring until the sugar dissolves.
  3. Remove the brine from heat and stir in the mustard seeds, dill seeds, black peppercorns, and optional red pepper flakes.
  4. Layer the cucumber slices in the glass jar, packing them tightly.
  5. Carefully pour the hot brine over the cucumbers in the jar, ensuring they are fully submerged.
  6. Seal the jar tightly with the lid and let it cool to room temperature.
  7. Once cooled, place the jar in the refrigerator. The pickles will start to develop flavor after a few days.
  8. Let the pickles sit for 14 days before consuming.

Notes

These pickles are perfect for sandwiches, snacks, or as a side dish and can be stored in the refrigerator for up to six months.