Old Fashioned 14 Day Sweet Pickle Recipe with Step-by-Step Guide

Old fashioned 14 day sweet pickles are a treasured staple in many Southern and Midwestern kitchens, known for their crisp texture and perfect balance of tangy and sweet flavors. This time-honored recipe transforms simple cucumbers into a delightful condiment that’s perfect for snacking, sandwiches, or serving alongside classic comfort foods. The method does require patience, but the hands-on time is minimal and the results are unmatched by store-bought versions.

Ingredients

• 8 pounds medium cucumbers (about 6-7 inches long)
• 1 cup pickling salt (do not use table salt)
• 2 gallons water (for brining and rinsing)
• 2 tablespoons powdered alum (for crispness)
• 8 cups granulated sugar (divided, for syrup)
• 6 cups distilled white vinegar (5% acidity)
• 2 tablespoons mixed pickling spice (whole, not ground)
• 2 sticks cinnamon
• 12 whole cloves
• Optional: 1 teaspoon celery seed

Instructions

1. Prepare the Cucumbers (Day 1): Wash cucumbers thoroughly. Slice off a thin piece from each end and cut into spears or 1/2-inch thick rounds, depending on your preference. Place cucumbers in a large non-reactive container (a food-grade plastic or glass crock works best).
2. Brining (Days 1-7): Dissolve 1 cup pickling salt in 1 gallon of boiling water. Pour the hot brine over the cucumbers, making sure they are fully submerged (use a plate or lid to weigh them down if needed). Cover loosely with a clean towel. Let stand at room temperature for 7 days, skimming off any scum or foam that forms daily. If the brine evaporates or the cucumbers are not fully covered, add more brine (1/2 cup salt to 1/2 gallon water, boiled and cooled).
3. Soak in Fresh Water (Days 8-10): On day 8, drain the brine and cover cucumbers with fresh, cold water. Change the water every day for 3 days. This removes excess salt and helps set the texture.
4. Alum Soak (Day 11): Dissolve 2 tablespoons alum in 1 gallon of boiling water. Pour over cucumbers and let stand for 24 hours. Alum helps maintain crispness. After 24 hours, drain and rinse cucumbers thoroughly in several changes of cold water to remove all traces of alum.
5. First Vinegar Syrup Soak (Day 12): In a large pot, combine 3 cups vinegar and 4 cups sugar. Tie pickling spices, cinnamon sticks, and cloves in a double layer of cheesecloth to form a spice bag. Add to the syrup. Bring to a boil, then pour hot syrup and spice bag over cucumbers. Let stand 24 hours.
6. Drain and Repeat Syrup (Day 13): Drain syrup from cucumbers into a pot. Add 2 more cups sugar and 1.5 cups vinegar to the syrup. Bring to a boil. Pour back over cucumbers and let stand 24 hours.
7. Final Syrup Boil and Canning (Day 14): Drain syrup from cucumbers into a pot. Add remaining 2 cups sugar and 1.5 cups vinegar. Bring to a boil. Meanwhile, pack cucumbers into sterilized canning jars, leaving 1/2-inch headspace. Remove spice bag and distribute spices if desired. Pour boiling syrup over cucumbers, covering completely. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes (pints or quarts). Remove jars and let cool undisturbed for 12-24 hours. Check seals before storing.
8. Wait Before Eating: For best flavor, let pickles rest at least 2 weeks after canning to allow flavors to fully develop. Refrigerate after opening.

Tips

• Substitutions: You can substitute apple cider vinegar for a fruitier note, but ensure it is 5% acidity for safe canning.
• Storage: Store unopened jars in a cool, dark place for up to 1 year. Once opened, keep refrigerated and use within 2 months.
• Common Mistakes: Always use pickling salt and not table salt, as anti-caking agents can cloud the brine. Be meticulous about rinsing after the alum soak to avoid bitterness.
• Crispness: Use only fresh, firm cucumbers. Overripe or waxed cucumbers will yield mushy pickles.

Serving Suggestions

• Serve alongside barbecue, fried chicken, or ham for a sweet-tangy contrast.
• Add to potato or egg salad for a burst of flavor and crunch.
• Layer in sandwiches or burgers for a homemade touch.
• Chop and mix into tuna or chicken salad for a sweet twist.
• Pair with cheese and crackers for a simple appetizer tray.

Variations

• Spiced Pickles: Add a few slices of fresh ginger or a teaspoon of mustard seed to the spice bag for extra warmth.
• Hot Sweet Pickles: Include 1-2 dried red chili peppers in the spice bag for a gentle heat.
• Lemon Sweet Pickles: Add thin slices of lemon to the syrup soaks for a citrusy note.
• Chunky Pickles: Cut cucumbers into thick chunks or leave them whole if they are small (gherkin size).

Storage and Reheating

Properly processed and sealed jars of sweet pickles can be stored in a cool, dark pantry for up to 1 year. Always check that the seals are intact before consuming; if a seal has failed, discard the contents. Once a jar is opened, store in the refrigerator and consume within 2 months for best quality. These pickles do not require reheating and are best served cold or at room temperature. If you notice any off odors, unusual colors, or mold, discard the pickles immediately as a safety precaution.

Frequently Asked Questions

Can I use smaller or larger cucumbers for this recipe?

Yes, you can use small pickling cucumbers (often called “Kirby” or gherkin cucumbers) for bite-sized pickles, or even larger cucumbers if you cut them into thick chunks or spears. The key is to use fresh, unwaxed cucumbers for the best crunch and flavor. Avoid overripe cucumbers as they can become soft or hollow during the long brining process.

Is alum necessary for crisp pickles?

Alum helps maintain crispness in traditional sweet pickles, but it is optional if you start with very fresh, firm cucumbers and follow the brining steps carefully. If you prefer to avoid alum, you can skip it, but the pickles may be slightly less crisp. Some modern recipes use grape leaves or calcium chloride (Pickle Crisp) as alternatives, but alum is the classic choice for this style.

Can I reduce the sugar in the recipe?

The sugar is essential to both the flavor and preservation of old fashioned sweet pickles. Reducing it significantly can affect the final taste and texture and may impact shelf stability. If you prefer a less sweet pickle, you may reduce sugar by up to 25%, but the results will be noticeably less sweet and may not have the same keeping qualities. Do not use sugar substitutes when canning, as they may not preserve the pickles safely or properly.

What kind of container should I use for brining?

Always use a non-reactive container such as a food-grade plastic bucket, ceramic crock, or glass vessel for brining and soaking. Avoid metal containers (except stainless steel) as they can react with the salt and vinegar, potentially imparting off flavors or causing corrosion. Make sure your container is large enough to allow the cucumbers to be fully submerged throughout the process.

Why do my pickles turn out soft or mushy?

Soft pickles are usually the result of using overripe or waxed cucumbers, inadequate brining, or not rinsing thoroughly after the alum soak. Always use firm, unwaxed cucumbers and follow the brining and soaking steps meticulously. If using very large cucumbers or those with developed seeds, consider removing the seeds before pickling.

How do I know if my pickles are safe to eat?

Properly canned and sealed pickles should have a tight vacuum seal on the jar lid and clear, bright syrup. If you notice any signs of spoilage—such as cloudy brine, off smells, mold, or bubbles—discard the contents immediately. Always follow up-to-date canning guidelines for food safety, and when in doubt, throw it out.

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