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bowl and jar of 14-day sweet pickles

Southern 14-Day Sweet Pickles

A family favorite, these southern-style 14-day sweet pickles are definitely worth the wait. Crunchy pickles in a thick, sweet syrup, just like grandma used to make.
5 from 5 votes
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Prep Time 2 hours
Total Time 2 hours
Course Preserves
Cuisine American
Servings 144 1-ounce servings
Calories 134 kcal

Equipment

  • 10-12 pint canning jars, lids & rings
  • colander or strainer
  • large non-reactive container, such as a large glass jar with lid, food-safe plastic buckle or a pickle crock
  • non-reactive stock pot
  • chef's knife
  • cutting board
  • cheesecloth
  • cooking twine
  • plate optional

Ingredients
  

Instructions
 

Day 1

  • Wash the cucumbers thoroughly. Leave them whole and place them into a large glass jar, food-safe plastic container or a pickling crock. DO NOT use an aluminum pan or other reactive container.
  • Add 3 cups of pickling salt to 1 gallon of boiling water and pour over the cucumbers. Cover. If necessary, use a plate or bowl to hold the cucumbers down to make sure they're completely submerged in the salty water. Allow to sit for 24 hours.

Day 2

  • Drain the cucumbers well. You will notice that they have been reduced in size, as the pickling salt has drawn the liquid out of them.
  • Return the cucumbers to the container you used to soak them. Add 4 ounces of powdered alum to 1 gallon of boiling water. Pour the water over the cucumbers.
  • Cover, making sure the cucumbers are submerged in liquid. Allow to sit for 24 hours.

Day 3

  • Drain the cucumbers. You may notice they have plumped up after soaking in the water and alum. Return the cucumbers to container and cover with clear boiling water. Allow to sit for 24 hours.

Days 4-12

  • Drain the cucumbers well and return to the glass jar or other container.
  • Prepare spice bag by tying 1.75 ounces of Mrs. Wages Mixed Pickling Spice into cheesecloth.
  • Add spice bag to 1 gallon of white vinegar and bring to a simmer on the stovetop.
  • Pour the simmering vinegar, along with the spice bag, over the cucumbers. Cover. If necessary, use a weighted plate or bowl to hold the cucumbers down to make sure they're completely submerged in the vinegar. Allow to soak in the vinegar for nine days.
  • After two or three days, remove the pickling spice bag and discard it. Continue to soak cucumbers in the vinegar mixture.

Day 13

  • Drain the cucumbers well. Slice off the ends and discard. Cut the remaining cucumbers into round slices.
  • Place a layer of sliced cucumbers in the bottom of the large jar or container you've been using. Cover with a layer of sugar. Continue layering sugar and cucumbers.
  • The sugar will dissolve and form a syrup. Eventually, you want to add 10 pounds of sugar to the two gallons of cucumbers.
  • Don’t add all the sugar at once as some of the bottom layers may not completely dissolve. Instead, add the sugar in batches as the previous amount dissolves.
  • Once the syrup has begun to form, it helps to stir the mixture gently. It usually takes a day or two for the sugar to dissolve completely and form a syrup. Stirring the mixture will help the syrup form.
  • Keep the pickles covered while the syrup forms.

Day 14

  • One the sugar has dissolved completely, you can pack the sweet pickles into jars.
  • Sterilize jars, lids and rings. Spoon pickles into pint-sized jars. Be sure to leave ½ inch of headspace and make sure the pickle slices are covered with syrup.
  • Wipe the jars clean before adding the lids and rings.
  • Store filled jars in the refrigerator.

Notes

Makes approximately 10 to 12 pint sized jars of pickles.
 
Store pickles in the refrigerator for up to a year.

Nutrition

Calories: 134kcalCarbohydrates: 33gSodium: 200mgPotassium: 156mgSugar: 32gVitamin A: 40IUVitamin C: 1.8mgCalcium: 47mgIron: 0.3mg
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