Best 5 14 Day Unsealed Pickles Recipes
**Discover a Zesty Culinary Adventure: Dive into the World of Unsealed Pickles and Beyond**
Embark on a delectable journey into the realm of unsealed pickles, where flavors dance and taste buds awaken. This article presents a culinary treasure trove of 14 unique unsealed pickle recipes, each offering a burst of tangy, savory, and refreshing sensations. From classic dill pickles to exotic variations infused with spices, herbs, and fruits, these recipes cater to every palate.
Indulge in the timeless tradition of dill pickles, crafted with a harmonious blend of garlic, dill, and mustard seeds. Experience the fiery kick of jalapeño pickles, where heat and tang find perfect balance. Explore the aromatic wonders of bread and butter pickles, featuring a sweet and tangy symphony of spices and vinegar.
Take your pickle game to the next level with unique creations like sweet and sour pickles, where sugar and vinegar create a delightful dichotomy of flavors. Experiment with the vibrant colors and flavors of turmeric pickles, where the vibrant yellow hue heralds a burst of tangy goodness.
For those seeking a zesty twist, try the chili garlic pickles, where the heat of chili peppers harmonizes with the pungent kick of garlic. Discover the subtle complexities of garlic pickles, where simplicity meets flavor in a symphony of savory delight.
The culinary journey doesn't end there. This article also introduces alternative pickle recipes, expanding your pickling horizons. Create a refreshing cucumber salad, where crisp cucumbers bathe in a tangy dressing of vinegar and herbs. Explore the tangy realms of pickled onions, where the sharp flavor of onions mellows into a delightful accompaniment to various dishes.
Venture into the world of sauerkraut, a fermented cabbage dish bursting with probiotics and a distinctively sour flavor. Learn the art of making kimchi, a Korean specialty featuring a fiery blend of chili powder, garlic, and ginger.
Embark on this culinary adventure, where each recipe promises a unique taste sensation. Experiment with different flavors, textures, and techniques to create a symphony of pickled delights that will tantalize your taste buds and elevate your meals to new heights of flavor.
14 DAY PICKLES
Make and share this 14 Day Pickles recipe from Food.com.
Provided by postmakathie
Categories Vegetable
Time 2h10m
Yield 150 pickle spears, 150 serving(s)
Number Of Ingredients 8
Steps:
- Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
- Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
- On the eighth day drain and cover with plain water in same container.
- On ninth day drain and cover with alum and boiling water.
- On the tenth day drain and cover with boiling water; cool and drain.
- Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
- For next four days drain syrup into pan and add 1 cup more sugar.
- On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).
Nutrition Facts : Calories 29.1, Sodium 1511, Carbohydrate 7.1, Fiber 0.1, Sugar 6.8, Protein 0.1
14 DAY UNSEALED PICKLES
Make and share this 14 Day Unsealed Pickles recipe from Food.com.
Provided by Tarynne
Categories Weeknight
Time P14D
Yield 1 Gallon
Number Of Ingredients 6
Steps:
- 1ST DAY: Dissolve salt in 1 gallon boiling water.
- Pour over cucumbers and let stand overnight.
- 2ND DAY: Pour off salt water.
- Add 1 gallon boiling water mixed with alum.
- Let stand overnight.
- 3RD DAY: Pour off alum water.
- Add 1 gallon clear boiling water.
- Let stand 24 hours.
- 4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag.
- Boil 15 minutes and pour over drained cucumbers.
- Let stand 9 days moving spice bag around each day.
- 13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used.
- Let stand overnight.
- 14TH DAY: Can.
- (Sugar will pull juice out of cucumbers and make a syrup.) Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars.
- I store these in refrigerator.
ONE DAY PICKLES
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: USA.
Provided by CJAY8248
Categories < 15 Mins
Time 15m
Yield 1/2 gallon, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pour brine on cucumbers and refrigerate 24 hours.
Nutrition Facts : Calories 72.9, Sodium 438.5, Carbohydrate 17.4, Fiber 0.1, Sugar 16.9, Protein 0.1
14 DAY SWEET PICKLES RECIPE - (3.5/5)
Provided by á-5925
Number Of Ingredients 8
Steps:
- 2 gallons small solid cucumbers or about 75 4"-5" 1. Make a brine in proportions of 2 Cups salt to 1 gallon of water - boil and pour over cucs boiling hot. 2. Let stand 1 week. In hot weather, skim scum off of top. Do not put in frig but don't put in a real warm place either. 3. Drain and discard water then rinse off the cucumbers because they will be slimy. Cut in 1-2" chunks return to crock. 4. For the next 3 mornings, make a boiling hot solution of 1 gallon water and 1 Tbs powdered alum and pour boiling over pickles. Make this fresh each morning. 5. On 11th morning, pour off alum solution. Heat together till boiling: 6 C Apple Cider Vinegar 5 C Sugar 1/2 C Pickling Spice 1 T Celery Seed Pour over pickles. 6. On 12th morning drain and keep solution and add 2 more C sugar - heat to boiling and pour over pickles 7. On 13th morning drain again add 1 C sugar - heat to boiling. Pack pickles into sterilized jars. Pour boiling mixture over pickles in jars to no more than 1" below top and seal at once. These are ready to eat as soon as they are cold. If you don't have a crock... no worries. You can use any food grade plastic. I have used Tupperware, crocks and commercial pickle buckets. I weight the cucumbers down in the crock with a plate held down by something heavy if needed. I cover them with a towel or lid for their week in the salt brine.
14 DAY PICKLES
This recipe came from my grandmother. From the looks of the paper she wrote it on it has probably been around a very long time! My mother gave me the recipe when my grandmother passed and it was in her own handwriting, which makes it extra special to me. It is a treasure to me.. from her kitchen!
Provided by t d
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- 1. Mix salt in enough boiling water to cover pickles. Put lid on and let the cucumbers set for 7 days.
- 2. 8th day: take salt water off. Put boiling water over them set for 1 day
- 3. 9th day: put 1 tablespoon alum and more boiling water over cucumbers.
- 4. 10th day: wash real good Add sugar, vinegar, and pickle spice Pour over pickles and let them set another 5 days (and these days add up to 15 to me...but who's counting...lol what do I know..maybe I'm missing something) Anyway...14-15 days you still get awesome pickles!!! ;-)
- 5. Can in quart jars or keep refrigerated.
Tips:
- Use a clean, sterilized jar and lid for your pickles. This will help to prevent contamination and spoilage.
- Choose fresh, firm vegetables for pickling. Cucumbers, onions, and carrots are all good choices.
- Use a pickling solution that is strong enough to preserve the vegetables, but not so strong that it overpowers the flavor.
- Keep the pickles in a cool, dark place for at least two weeks before eating. This will allow the flavors to develop and mellow.
- Once the pickles are ready, they can be stored in the refrigerator for up to six months.
Conclusion:
Pickling is a great way to preserve vegetables and enjoy them all year long. With a little planning and effort, you can easily make your own delicious pickles at home. So next time you have a bumper crop of cucumbers or other vegetables, don't let them go to waste - pickle them!
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