How to Make 14 Day Pickles - The Best Sweet Crunchy Pickle in Appalachia

Sharing how to make 14 day pickles in this video. The recipe has been passed down in Matt's family here in the Appalachian Mountains for generations.
Go here for recipe: blindpigandthe...
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[@dianekelley6559]

My aunt has made these for years. She adds green food coloring and here in West Tennessee, we call them Christmas pickles. She always cautioned me to keep the juice even after the pickles are gone. The juice adds lots of flavor to any kind of tuna salad, chicken salad, etc. and deviled eggs and potato salad. They are wonderful. If anyone gives you a jar, it’s because they love you. 😉

[@katwilliams2950]

Do you think it'd be delicious to add some spicy peppers for a sweet and hot version?

[@DiscoCatsMeow]

@@katwilliams2950 my family added Ginger to them. Which definitely gives them a peppery spicy bite.

[@jodiely7983]

I was going to ask the same question about the food coloring. I remember eating dark green pickles with this sweet cinnamon flavoring.

[@kellywhite9299]

Just a few interesting FYIs: The first 7 days is actually fermentation with the lactic acid bacteria causing the cloudy brine water. I guess I would call them combination pickles, using both the fermentation and hot vinegar preparations. Hot water bathing - The USDA recommends the hot water bath as an assurance that everything is heat pasteurized. There may be some people that intend to hot can, but they may let the food cool down too much (maybe a phone call or tending to children) and forget that the food and jars need to be piping hot. The boiling water bath will assure that canners have the best success possible. It's just that extra precaution for the inexperienced to get safe results. Some people trim the blossom end of the cucumber before processing. The blossom end contains a ripening enzyme that can continue to ripen and soften the cucumber during the process. Using alum (as you did) or a lime (calcium hydroxide) solution soak for 12 to 24 hours as a first step will neutralize the enzyme, so you get crisp fermented pickles. The FYIs may be too nerdy for some folks, but I think if you understand the chemistry, you can make adjustments with confidence.

[@rnempson1]

❤️👍🏼

[@CelebratingAppalachia]

Thank you Kelly!

[@sharonsauve2419]

Do you soak the cucumbers in alum first before proceeding with the 14 days?

[@kellywhite9299]

@@sharonsauve2419 This recipe calls for the alum soak on Day 8, after cutting the cucs into chunks. I've got a fermented dill pickle recipe that calls for the alum or lime soak as a first step - Day 1, then the brine soak. The alum or lime soak neutralizes the enzyme that ripens the cucumber, which causes the soft mushy spots to form. I believe that doing that soak early will help those soft spots not to form later in the process.

[@CelebratingAppalachia]

@@sharonsauve2419 No that was in a later step 😀You can see the recipe here: blindpigandtheacorn.com/14-day-pickles/

[@SittinNBitchin]

I appreciate you and your family sharing this with us.... I grew up helping my granny with all things like this. She was a folk dr...she made her own medicines...delivered babies...doctored the locals with payment of produce and livestock...we rarely ever went to the grocery store for anything...I love these old school ways

[@thegreatowl4912]

Your Granny was one of the chosen folk. I sure wish we could go back to those days to learn the things long forgotten. Thank you for sharing

[@stephaniegamble3571]

What an AMAZING legacy of your Granny. ( Aren't our grandparents such precious gifts) I would loved to have sat and just listened to her stories of things she experienced. Do you by chance have a channel where you share her stories? If so, I would love to sub, if not that would be a AWESOME thing to think about doing. Sadly so many have moved to Heaven and took their stories and life experiences with them.. what a Blessing you know her history and legacy. That is BEAUTIFUL!! Be blessed my friend.

[@adampendleton6398]

I found a lot of success with crunchy pickles after learning that the blossom end of the cucumber has an enzyme that makes them break down and get mushy. This year I cut off the blossom end of each of the cukes before I pickled them and didn’t lose any to mushyness! Give it a try on a future batch and see if it works for you! Love your videos!

[@CelebratingAppalachia]

Thank you 😀

[@tennesseesmoky9012]

Whenever we make refrigerator pickles (something like those Classen pickles in the store) we always trim off the blossom end of the pickling cucumbers. These no cook pickles stay firm in the refrigerator without getting mushy. Going to have to give those 14 day pickles of Ms. Pressley a try. - Tennessee Smoky

[@coopie624]

Oh my! These pickles look and sound delicious! Thanks for sharing this recipe!

[@aprilskirvin8281]

I just made these and it's day #7. Mine were all mush and I just threw them all away. I will cut the ends of my 2nd attempt. I hate to waste food. Hoping for better results trimming the ends. 🙏

[@carolynhowell860]

I made these and they turned out perfect! My family loves them. Thanks for the recipe.

[@suejohnson3237]

I used to make these with my mom around 60 years ago in BRISTOL VA. / TN. SHE CALLED THEM LIME PICKLES. I absolutely love that you let me get this recipe and relive moments with my MOM. THANK YOU TIPPER!!💞😎 GOD BLESS YOU MY SISTER!!💞💞😎💞

[@Bullseye120]

Your food videos always make my mouth water.....looks yummy. Be proud of all your multi-generational recipes. P.S. Love Cory's "close-up" on the camera......LOL her "happy mischief" always makes me smile.....LOL.

[@cynthiapena1141]

I definitely heard that CRUNCH! Sounds wonderful! They looked delicious. Handed down recipes are the absolute best!

[@CelebratingAppalachia]

They are!

[@thegreatowl4912]

My German Grammaw would make this kind of pickles pretty much the same way. It never crossed my mind how many steps it took to make a product that I simply opened and enjoyed. I sure do miss her and wish she was here to see you bring back the old ways. Thank you for sharing and thank you for bringing us all together once again to Celebrate Appalachia.

[@sammonicuslux]

I love how the hand came into the picture at 12:05 to steady the colander while you were pouring. That speaks to how thoughtful of a family you have. Love, love!!

[@CelebratingAppalachia]

😊

[@lisaanderson2900]

When you say something like "I'm just gonna feel of em." it reminds me so much of my dad, who has been gone for 24 years. We would say "feel them" but he would put the "of" in there. Now my mom's family might even say "oven em." lol Sounds like home to me.

[@CelebratingAppalachia]

Love that 😀

[@mnsheila616]

I found my Mom's recipe after she passed away. We thought it was lost. I was going through some of her cookbooks and kitchen notes. It was on a piece of notebook paper, very worn, in her beautiful handwriting. Treasured.

[@voracooper3061]

I had a great friend who helped me learn to can pickles. As I watched you go thru this recipe for 14 day pickles, I recalled that she would even use the extra large cubes. She peeled them, cleaned the seeds out leaving a large round hole, used the candied red hots , food coloring and laid them easily into jars. They were beautiful in the jars and tasted just like apples! She always brought them out at the holidays…an extra special treat!😊

[@sknaysmith]

My mother-in-law taught me how to make what she called Lime Pickles. She used the oversized cucumbers that she found in the garden. She peeled and seeded the cukes and the cut them into chunks to be soaked. Some people called these 7 day pickles. We loved these sweet pickles in everything, especially chicken salad. ❤️

[@maryboekehill4887]

I used to make these, years ago when I had a garden. My recipe called them “Company Best Pickles.” My mouth has been watering through your entire vlog!

[@stephaniegamble3571]

My oldest Son LOVES pickles. I am a homeschool Momma so I'm going to do this with him as a school project and he can reap the rewards of his work. I'm so excited. Thank you So much for sharing!!!

[@jacquelineraines2074]

You brought back such a precious memory for me! I remember coming into Grandma's farm kitchen in mid-summer and seeing the massive crock sitting in the corner. "Now you youngins' leave that alone!" Grandma had 9 children and 36 grandchildren and she managed to protect the goods from us all. THEN she would send a pint jar home around Thanksgiving time. Your camera shot of the finished product open up my taste buds memory! Yes, I also let my own pickles set on the shelf in the basement until fall before opening them. I never tried the 14-day pickles though. I appreciate what Grandma did more now than ever. Thank you! Corrie Just made it all more real.

[@brendawheeler4486]

I also have a passed down recipe for these pickles. It starts out wash 100 cucumbers and add to crock filled with warm salty water that is strong enough to float a whole unbroken raw egg.

[@rolandpinette9946]

Oh, I've never heard of this method, Brenda, but that shows how clever our ancestors were. With every kitchen using different size crocks, and varying amounts of water, using specific gravity as a way to achieve consistent salinity of the brine is really, really clever! Thanks for that gold nugget of information, Brenda!

[@melodysfiresidefarm]

Oh what a wonderful tradition y'all have. Just a thought, you and his mom should also in your handwriting copy the recipe also so there will be every generation in writing also. Your daughters will love seeing it in your print. I treasure every handwritten recipe I have from my mom who is in heaven. My elderly neighbor made these but added onions to them and it was delishous. I'd never had them before. I loved watching this video. Thank you for sharing! Now I know how she made them.

[@robertasmith7780]

That close up with the sandwich made me laugh out loud 🤣🤣🤣🤣

[@TexasGalOnTheHill]

I remember my aunt Libby making these. They were really good. I had to laugh Tipper seeing the Christmas towel. I use mine all year too!! I think the crunchy pickles are my favorite! Really enjoyed the video and glad your girls carry on the traditions too. I know mine does when it comes to cooking and that makes my heart sing! God Speed and have a wonderful week!

[@CelebratingAppalachia]

😀

[@scottclay4253]

Tipper, your pickles must be amazing to put that much labor and love into them. Almost candied cucumbers. All your generations preparing, enjoying and remembering those who have gone before. Thank you for sharing!

[@dianad6314]

Thank you so much for taking the time to show us this! My the patience that you have is just incredible. Tradition is very important and a lot of people do not value that anymore! Thanks again for this wonderful video! ✌️❤️

[@debbeasher-k4764]

Goodness. That’s a lot of work to process them. No wonder they are so good. Anything that tasty is worth working for.

[@janenejones2036]

So I LOVE the glass pitcher jar with the handle! Looks like something came in it, like juice or cider, before the world got crazy with plastic!

[@ladyw605]

For many many years, my aunt made these pickles!!! I always loved going to her house, but especially during pickle making season!!! I can close my eyes and smell and taste these pickles…and it’s been many years since these days. She lived to be 89 but was unable to make these pickles after she got older. She has been in Heaven about 10 years. As long as she was able, she made several batches every year…these pickles were a staple at her house and were on the table at every meal except breakfast!!!

[@sherrywilliams409]

Forgot to add that seeing this video brought back a good memory for me. My youngest sister was maybe 4th or 5th grade and decided she wanted to plant her own carrots and cucumbers. Mom bought the plants and Becky put them in the ground. I can’t remember anything about carrots so I don’t know if they even made but the cucumbers came in by the basket fulls. I remember her putting them in water, vinegar, onions, salt and pepper etc. after refrigerating for a day we ate them at a fish fry. Delicious! We also used them in salads. She probably could have canned some. If she did I don’t remember it. But we sure enjoyed little sisters summer experiment with growing them

[@auntiesash]

My mom would make the same "salad" but after soaking overnight, she would pour off the liquid, give a quick rinse, and then stir in some sour cream, dill, & a dash of tabasco. (I have a batch soaking in the fridge right now!!)

[@gaylekanak9269]

My great aunt had a very similar recipe. They were farmers in Southern Ontario, Canada. It's funny, many of the sayings that you define for us are also used by my family. We are Scottish descent - so I wonder if that is the connection. I have made these pickles. I think they are best eaten as a side with Cream of Tomato Soup and Grilled Cheese Sandwiches. Love your channel!!

[@kaymurray4851]

My mother made these wonderful pickles when I grew up. I never realized how labor intensive they were to make which makes me appreciate her efforts even more. My mouth was watering the entire video because once you’ve tasted these 14 day pickles you will never forget them. This video was a wonderful memory relived. Thank you so very much.

[@Kayti.]

The story for the recipe is so sweet 🥲

[@reginastratton5031]

My aunt made salt brine pickles. She is the only one in the family that made them. Loved them. I learned something about canning pickles from another KZbin r. He put his lids and rings on his jars, heated his oven to 250. He heated jars for at least 10 minutes in the oven while he brought his vinegar mixture to a rolling boil. He then took a jar at a time, filled with liquid screwed lids back on and when all were filled, covered with two towels and let set for 24 hrs. You are such a joy to watch. God bless you all.

[@kimbotombo1]

I was so excited to see you making these. My family has also made these for generations. Today was my 14th day for mine and I canned them this afternoon. We don't use horseradish though, that is interesting We use green food coloring in ours, lol. They are really Christmas green . My favorite way to eat them is in macaroni salad. Thank you for sharing your recipe.

[@CelebratingAppalachia]

Yay! So wonderful you make them too. Thank you for sharing your differences 😀

[@kimbotombo1]

Forgot to say, I'm from KY, and I have no idea why my family puts the food coloring but it's a tradition we have kept. Also, we spear them instead of slice. Yours look delicious by the way.

[@Sandra-pm3it]

My mother in law used the green food coloring too! Our recipe did not use horseradish.

[@rondaowens4752]

Your pickles look so good. My mother-in- law used to add green food coloring.

[@brad2548]

I just love and am blessed in your family shares maam. The lord is always part of your shares. These are the wholesome things of life money cant buy because they're a gift from God. Thank you all.

[@CelebratingAppalachia]

Thank you so much 😀

[@brad2548]

@@CelebratingAppalachia Absolutely Sister. Stay close to Jesus as I know you are. Stay loving. Down to earth and Appalachian ❤😇😊

[@johncollins500]

My grandmother used to make these & I would sit down & eat a pint of them myself. I think these pickles are the best. Thanks for sharing and have a great day

[@ixchelkali]

The syrup and spices are very much like the ones my sister used when she made pickled watermelon rind. When you had the pickles on the stove, I knew just what your house smelled like and could almost smell it in my mind. Those watermelon pickles got the same translucent look. They were a special treat I looked forward to on Thanksgiving and Christmas. A sweet little memory of summer.

[@mmurphy47208]

I remember eating these as a child many years ago and wondered how to make them. I kept thinking they were called icicle pickles for some reason that name is stuck in the recesses of my mind. I also remembered the translucent look. Food memories are the best.

[@marthakemp127]

Yes, icicle pickles. I couldn’t remember the name. That’s it!

[@texanasimmons1761]

I learned to can from my grandmother and her sister. I was taught that after you put the flat and ring on top you turned the jar upside down. It heated the flat better. Then once all the jars are capped and inverted, you turn the jars back right side up and wipe them with hot wet cloths to try to wipe the stickiness off. As the jars cool you can hear the lids popping are they seal.

[@MrRKWRIGHT]

Looks absolutely delicious, I've been canning bread and butter pickles all day, and even a few jars of sweet relish. I've started a special section of my pantry, for canned goods. It's called "the cantry." Those jars of pickles are the first items going in there. A lot of folks don't realize relish can be served as a side dish.

[@fermentillc]

Everything lacto fermented is good for you. Seeing your kins heritage recipe reenacted really pleased my heart. My grandmother, from Maggie valley nc, had a similar recipe by letting them ferment then vinegar and sugar for long storage to keep them crisp. This is deffinently an Appalachian pickle recipe and I thank you so much for sharing!

[@tevans3532]

I have just recently found your vlogs. I so appreciate all the effort you put into each one. They are so informative and you are keeping your heritage alive and preserved for the future generations. I am an Appalachian girl and certainly enjoy both learning something new as well as recalling something from my childhood. Again, thank you!!

[@CelebratingAppalachia]

Thank you so much!

[@rdavidbrungard4567]

My mom made all types if pickled. Saffran, dill, sweet, etc.... Lots of memories.

[@thomasmccardle725]

I love Corey’s funny ways!

[@rolandpinette9946]

Agreed, Thomas! The chemistry between mother and daughter is really sweet.

[@brendawilliams8832]

My Mama ( she passed away in 1999) made these every year. They were the best pickles that I have ever put in my mouth. Just last week I was telling someone about her pickles. You just brought back some great memories to me. Thank you so very much.

[@kaedee13]

Tipper, this was absolutely fascinating! I know it's impossoble, but I would have loved to talk to Matt's great grandmother to ask her how they arrived at this particular process. Why they did what they did over the 14 days. I've always had a curious mindset and love to know the whys and the wherefores. Thankyou very much. ❤

[@conniebublitz2966]

I have enjoyed your company this morning. You are a pleasure to listen to and your stories of family nourish the my soul. Thankyou for all of your effort💖

[@CelebratingAppalachia]

Thank you so much!

[@cosmiccreations888]

Best Tasting Pickle I Ever Heard !

[@CelebratingAppalachia]

😀

[@cindypressley4285]

Tipper, I've canned a lot of these pickles and there has never once been any problem with them. Their sweet, spicey, crunchy flavor is amazing. It's been a few years now since I made them, but I still remember. I always made them in a crock which was a little unwieldy to handle, your two candy jars seem like a handy substitute. I've really enjoyed watching the video and remembering all the times I made the same pickles!

[@kittensbreath]

Wow! I’ve never made my own pickles but I love eating them. Thank you for sharing this recipe with us, they sound so good I may try to make them myself!

[@misskitty2133]

You are the sweetest woman! God Bless you & yours!!❤️🌻Michelle in Boston

[@CelebratingAppalachia]

Thank you!

[@tbone1989]

I have a 7 day pickle recipe that was handed down from family in Kentucky. You don’t have to seal these, they keep for years. Very sweet and crisp! I won’t have to make any until next year. I also make a Cinnamon Red Hot pickles, they are not hot. You use cinnamon red hot candy in them. Oh and also refrigerator dill pickles. They are a labor of love.

[@loriwilkeson1077]

I've had the cinnamon red hot pickles and was wondering if these were a different way of making them. I like the red color of the pickle juice in the jar, besides how delicious they are.

[@lindapetersen1800]

Love that way of doing the pickles!!!

[@patmoses1993]

Happy Anniversary, wishing you a wonderful day and many more years together. ❤️🙏 💝💙

[@lk9637]

These are very similar to my mother and grandmother’s Crystal Pickles. I make them to share with my mother now that she is unable to can. They are definitely a labor of love. Tuna salad and potato salad do not taste the same without them.

[@KayeTaylorE]

I had to pull out my mother's 14 day recipe to compare. It's very similar but hers only has pickling spice. I made them at least once, they're right there in the background of my son's 1st birthday cake. Lol. Another great video and great memories

[@judyabernathy80]

Wow, that’s a process. They look wonderful, and I know the hard work is worth it. I am diabetic, so I would have to tweek the amount of sugar with Monk Fruit sweetner. I wonder how that would taste. With Monk Fruit sweetner you have no after taste. It’s so much like real sugar. Another great receipt! Thank you!! ♥️🙏🏼♥️

[@2451805]

Homemade pickles are a favorite…thanks for the video!

[@CelebratingAppalachia]

My pleasure 😊

[@decksranred4183]

I love that your daughter is helping you.

[@ncoutdooradventures6148]

I'm so glad I clicked on the video to watch! I almost didn't cause I'm very familiar with 7 day, and 14 day pickles (or at least that's what we called them),,, but I'm glad I clicked on "watch" cause yours are different than ours. Ours used pickling lime, and I remember using green food coloring to make them a dark green. The 7 day was sliced, while the 14 day was cubed,, so it was easier to tell them apart.

[@brendacard1447]

I was raised in the north and we like dill pickles. Theses look yummy 😋

[@sherrywilliams409]

Even though this is a long and complicated process, I would definitely do it bc I just love pickles sweet or dill. I buy both from the grocery store all the time. I just grab a jar and take it to the living room. It’s just me so I can eat from the jar! The way this recipe is passed down from generation to generation makes it personal and oh so sweet! Thanks for the instructional video. You made it easier to understand. And thanks for the recipe. I’ll have to wait until next year to make them bc cucumbers are just about gone for this season. The farmers market told me that they sell as quickly as they get them.

[@normahenson7070]

I was raised in the Henson Cove and remember Dollie ,Crawford,and Curtis !

[@CelebratingAppalachia]

That is wonderful 😊

[@MelissaBaxter-v2u]

LOVE Corey (sorry if spelled wrong) eating at the camera.... NOT annoying, so funny.

[@trevawilson5086]

My Granny made these every summer. They are my favorites. Great memories of my precious Granny!

[@noahcount7132]

The crunch of the pickle you sampled is music to my ears, Tipper. I would not enjoy making the 14-day pickles, but there's no doubt I'd enjoy eating them! The 5-generation legacy within your family of making this recipe is very impressive.

[@kimcox6497]

Tipper, I made these this week and they turned out perfectly ❤ thank u SO much for reviving one of my mom's recipes and a favorite childhood memory!!!

[@CelebratingAppalachia]

Wonderful!

[@dorishaynes5165]

Loved watching the 14day pickles video. I want to try this for my family. I had never heard of them before I don’t think. Thank you for all you do on keeping our heritage alive.

[@janemay7181]

I’ve never seen them sliced. These are the best pickles!

[@HopeLaFleur1975]

Pickles are something you can't live without!

[@janmiles6262]

I really like the 14 day, my Mother made them alot. After she passed away, I thought I'd try them. I didn't remember starting them whole. But I probably did!!! I used the Ball canning book. I thought it called for alot of sugar also. You are so fortunate to have Corey and Matt help you, it is hard work!! But worth every moment.

[@robertdavis3020]

You just helped me figure out how my grandma made her pickled watermelon rhine and gave me the recipe thank you so much and I really do enjoy your show

[@rad7965]

When I was stationed in El Paso, TX, FT Bliss, we use to get candied jalapeno peppers. It was called cowboy candy. Hot but sweet at the same time.

[@susangriebel9903]

What a treasure you are to your family, Tipper. Thank you for sharing this recipe. I don’t believe I have ever tasted this style of pickle. But it certainly looks good!

[@CynthiaLaughrun]

Corie is precious!!! loved the 'close up'! (So glad i found you)!

[@CelebratingAppalachia]

😊 thank you

[@rosebarbour1671]

I just love your videos! My sweet mother in law was from West Virginia and she shared your lovely accent and oh so many of your “mountain” down home vocabulary! I am from Philadelphia and was blessed to marry my husband and his lovely family! Thanks again. Have a great day

[@joyceannlechner6395]

My mom used to make pickles before she crossed over to Heaven. She made all types of pickles. You are inspiring me to make pickles!

[@benitastevens612]

Yes this is the best pickle I ever made. I made about 50 pints one year. I did mine in a crock. That was 40 years ago! Thank you for this very good teaching post.

[@MelissaBaxter-v2u]

Can't wait to do this. They look delicious...

[@phyllisalexander7644]

I certainly have enjoyed watching this video. It's really like a MOVIE OR DOCUMENTARY. The information and steps are complicated but easy at the same time. I think the FAMILY CONNECTION IS THE MOST IMPORTANT. I think about my paternal grandma just about every time I watch your videos. She was always gardening that when harvest time rolled around, she was really busy preserving all the bounty from her very hard work putting in her garden. What an inspiring lady she was. I adored her. Thanks again Tipper for all you do. Jeri Whittaker 8/5/2022 Near Athens, Georgia

[@CelebratingAppalachia]

Bless you Jeri!! I appreciate you 😀

[@JPGallo]

Just made these, and they are the best pickles I ever had. Family agrees. Smelled like Christmas with those spices too. Thank you for sharing the recipe!

[@CelebratingAppalachia]

Glad you like them!

[@JPGallo]

Okay, had to tell you... I'm making them again. Soup kitchen is gonna have to wait for the next harvest. Probably won't be long tho. Really gonna stop after this batch 😉

[@catladynj]

The alym and horse radish was used to keep them crisp. It was used years ago before the ball company started selling pickle scrisp . Loved the demo.

[@CelebratingAppalachia]

Thank you for watching 😀

[@amberharper9975]

I’m thankful you did a video on this recipe! I’ve read the recipe on your blog, but seeing it demonstrated is very helpful. Thank you!

[@CelebratingAppalachia]

Glad it was helpful!

[@brendamoody1309]

I enjoyed your recipe for 14 day pickles. It made me think back when I would go to my mother's house an help her pickle the cucumbers my dad grew in his garden. We pickled okra an also beets. I sure miss my mom an I do not ever regret helping her Pickle things. I pickled okra on my own an it turned out perfect I used my mom's recipe. That's why. Love your video. Have a nice day.

[@janewiggins7642]

Thanks for the memories, my Mom made these 60 years ago.

[@countrygirl432]

I make these but instead of cinnamon and cloves,we use mustard and celery seeds. During the canning process, we add a pinch of chopped hot red pepper for a little kick. I use the same canning process and have had no issues with it. Also, I grow and use Kirby cucumber variety for pickling.

[@KaronNowalk]

Very, VERY impressed/impressive demonstration. You just created my ALL TIME favorite pickle! The spices are so simple. I think the cinnamon sticks were a better choice than loose cinnamon. Thank you for sharing such a wonderful family recipe with the world. NOW…..I’m gonna have to hit Hobby Lobby for the canisters (or go online?) then the HEB for my cukes and other ingredients. I am a bored 76yr old MeeMaw that LOVES to watch you in your kitchen!! My Mama was raised on a farm (very small) yet a farm. The way (and many of the same foods -yum!) she cooked - I am constantly reminded of her (she’s deceased) when I watch you cook. She taught me to cook sooooooo……….all of our methods and recipes are VERY similar. Just want to tell you…. thank you so very much. I watch y’all daily!!!

[@CelebratingAppalachia]

Thank you so much! I’m happy to remind you of your sweet mother 😊

[@KaronNowalk]

@@CelebratingAppalachia I forgot to tell you that I’m tuning in from Round Rock, TX. I’m about 20 min north of our capital Austin. Again….. love watching and listening to y’all.

[@christinafoley2103]

What a great video! This is just wonderful! I live in NYC and I'm gonna try a small batch and let you know how it turns out. Also I wanted to let you know that here in NY it's easy to find horseradish. I can get some and send them if you'd like. One place you may look if you're near any large city - is a Jewish market. Horseradish is part of the traditional passover dinner and ceremony, ( a beautiful ceremony too!) so that would be a good place to look.

[@CelebratingAppalachia]

Oh I hope you like them 😀

[@rolandpinette9946]

This video is very educational, Tipper. Although I come from a long lineage of people who made gardens and preserved food every year, I was unfamiliar with this 14-day hybrid process of fermentation/pickling. A web-search revealed many spice variations of this recipe, which appears to have been commonly used for generations. The proof is in the pudding, and anything that has been handed-down for that long has to be a winner! Thanks for the lesson, Tipper. As always, it was a pleasure coming along for the ride. And, I never got my fingers sticky!

[@CelebratingAppalachia]

😀 Thank you Roland!

[@DiscoCatsMeow]

My granny's people were from East Tennessee. We grew up eating these. I cannot find her recipe and the cousins that got her cookbook's when she died seem to have lost them. ( I was too young to fight for them). I've been looking for several years for a recipe that had cloves. One thing that I found a difference is my granny did not use horseradish she used Ginger. I don't know if maybe she just didn't like horseradish, or like you said she couldn't find it. But I do remember she used Ginger. She'd also add green food coloring sometimes. I can't wait to make these I haven't had them in many years. The juice makes the best potato salad too.

[@patsyrhodes6342]

I loved this video ♥️♥️♥️♥️ my Mother made these every year when I was growing up ♥️ She passed away 10 years ago and I had forgotten about them ♥️♥️ I will be making these this years, Good Lords will🙏 Thank you so much ♥️♥️♥️

[@kevinknight470]

Sweet and crunchy, perfect pickle. Alum has many uses for homes, from tanning animal hides, to wound dressings, to preserving food. Thanx for sharing Tipper. 🙂

[@lindareinking5326]

So interesting! Loved it. Always good to see Corie!❤❤

[@susanryman9948]

Holly that was fun watching you and learning about these. If I had access to cucumbers I would love making these. They love delicious and sound the same!!

[@sharongarrett6624]

I have made these pickles twice and you are so right Tipper they are so good. I will continue to make these,thank you for sharing.

[@CelebratingAppalachia]

Glad you like them!

[@kimj.becker5527]

Cory made me smile. Looking like a little squirrel eating there.. what a great handed down family tradition

[@audreyabbott7806]

Thanks for sharing the method & recipe! I especially liked the memories it stirred. I remember the 14 day pickles Mom made in our pickling crock. As a kid I was thoroughly disgusted by the “scum” and those strange looking cucumbers but then those beauties showed up on pickle jars, crisp, crunchy, sweet, translucent, green spears of goodness! I am going to remind her tomorrow and have her tell me about that recipe and compare the two. She was never a big fan of cinnamon, so that might be different. I don’t recall the horseradish but it may be she just grabbed some from our patch. I have never had luck finding the right place to grow horseradish or rhubarb. I have been looking at new crocks but I think those jars are a great idea and I may need to go to Walmart tomorrow because my cucumbers are just coming on.

[@patsyrhodes6342]

This makes me so happy!!! My Mother made these pickles all my life! She passed away in 2013, and I have searched for her recipe and cannot find it!!! You made my heart happy when I saw this, so Thank you so much ♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️

[@CelebratingAppalachia]

I'm so glad it was helpful 😀

[@memascabin1186]

I loved this it brought back so many memories my grandmother and her sister made pickles kind of like this but her recipe she added green food coloring I think because they were a dark green color and so delicious my great aunt lived to be 103 years old and my grandmother lived to be 93 years old I learned so much from them it was great thank you so much bless you and your family sweetheart oh I live in the pickle capital of the world lol mount Olive North Carolina ❤

[@jhonaker76]

Thanks for making all these great videos this summer, I’m really enjoying them-especially just the ones that it’s just you all chatting and stuff.

[@amymahers2957]

I’m gonna give those a try. Mother used to do a bread and butter pickle as well. Be real good in deviled eggs too!

[@erinnola-raised6543]

Most special how this recipe came to You. My favorite cookbooks have writing inside cover, 1 from Grandmother & 1 from Mom. Also the recipes they have shared with me precious like gold

[@neptunepirate1981]

Tipper, I mean this as the highest of compliments. This felt like a great Saturday afternoon cultural show on PBS.

[@CelebratingAppalachia]

😀 Thank you!