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: blindpigandtheacorn.com/14-da...
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[@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.

[@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.

[@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!!💞💞😎💞

[@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!

[@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/

[@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!!!

[@theresaleek7750]

This lady has quickly become my favorite. The family history is a wonderful tradition to protect. Mom and dad and the 2 daughters are all fun characters. Everything from their garden and the kitchen is immaculately clean as if new. Enjoyable to watch. 👍😇❤️

[@robinorear4307]

I watched this smiling through tears. My MawMaw made pickles this way but she made dill pickles because that's what the grandkids loved. She called the. brine pickles. Thank you for this video. You've brought back memories of a much loved woman and taught me a different recipe. God bless you and your lovely family.

[@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.

[@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.

[@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!

[@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 😀

[@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!

[@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. ❤️

[@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!

[@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.

[@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! ✌️❤️

[@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.

[@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.

[@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!!!

[@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.

[@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.

[@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!

[@donnasue9749]

I have watched you make these pickles for the last 14 years, and every year I say I am going to make them, too. But for whatever reason, I never get them made! I am so sorry - sorry to you for not trying this wonderful recipe you share every year, and sorry for myself for not doing it and getting to eat those wonderful pickles through the winter and spring! You said you halved the recipe, can I half it again to make an even smaller batch? Thank you for being so detailed in your cooking videos!! I love that! This was another great video! Thank you, Tipper! Donna. : )

[@CelebratingAppalachia]

I'm sure that would work Donna 😀

[@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 ❤😇😊

[@patriciafitton4894]

Those made my mouth water just looking at them. I love pickles and I’m sure they are delicious. ❤️

[@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.

[@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!

[@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.

[@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

[@rogerebert5122]

I deeply appreciate your efforts to inform us.

[@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!!

[@T_Barb]

Oh those look so good. Thank you, Tipper!

[@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 ♥️♥️♥️

[@kathleenroberts7972]

That is a true labor of love!

[@relax2dream164]

What a labour of love! ❤️🇨🇦

[@kimberlyking9947]

oh this was awesome to get to see. Thanks so much Tipper for sharing these pickles with us. Love that the recipe is a family one.

[@susanshumolis4644]

One of my favorite pickle recipes!

[@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.

[@innergrandma7963]

I love the sounds of your kitchen. Great video.

[@decksranred4183]

I love that your daughter is helping you.

[@larrymitchell4124]

Brought back many memories of my grandmother and mother caning pickles Don’t here of to many people caning any more Thank goodness my wife does

[@kater4052]

BTW, I'm 70 and my mamaw used this recipe to make pickled watermelon rind. I once got in trouble for eating the whole jar she gifted us on the way home!

[@joannhatch-cr1bt]

To funny

[@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!

[@kristendunn8330]

They look so delicious!

[@debk5325]

These look so wonderful. Thank you for sharing this family recipe.

[@CraftEccentricity]

I really enjoyed watching this. Awesome to see culture and tradition being preserved. Thank you!

[@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 ❤

[@vickimaddox8711]

I will try this. It looks and sounds delicious. Thank you

[@lindapetersen1800]

Love that way of doing the pickles!!!

[@lillyrose3545]

Thank you so much for compiling this video for us! I know it must have taken a lot in labor and in love. ❤️

[@thisdonthelp8710]

Fascinating!!

[@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.

[@lindahays8444]

They look delicious. Yum.

[@erinlogan9886]

That crunch sound makes it seem like their really delicious

[@joybartlett9784]

Looks wonderful.

[@debramiddlemas9641]

These look amazing

[@frankscarborough1428]

Did hear the crunch! They would be delicious I know! Thanks Tipper and Corey. So great that Corey wants to carry on the family tradition

[@comfortcreekranch4948]

Sounds wonderful, thank You for sharing them with us! 🌷

[@CelebratingAppalachia]

Our pleasure!

[@auntnut2011]

Tipper these pickles look delicious! I can hardly wait to make some. Thank you very much for the recipe. I really appreciate it!

[@tarabeauchaine4574]

Wow They look delicious if a very time consuming recipe. Can't wait to try them! Thank you for sharing!!

[@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.

[@ruthcollins2085]

My grandmother made them to and they truly are delicious pickles. Thanks for sharing.

[@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!

[@debk5325]

I will try these, they look wonderful.

[@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!

[@Coastal.Redwood.Homestead]

Amazing I can’t wait to try this and share with my kids and grandchildren

[@lizkopniske8751]

These look delicious!

[@lindareinking5326]

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

[@janetlavoie2441]

The cucumbers look candied. What a wonderful recipe!

[@fionajane56]

The crunch was fantastic ! These will be on my pickling list this summer, thank you

[@merlin711oregon]

Thanks so much.I'm very interested in the culture of the Appalachians. Its a wonderful heritage you are sharing and I hope your family continues it.🤗❤

[@martyevans3919]

I finally got to make the 14 day pickles. I bought a bunch of cucumbers at the Amish produce auction. I made bread and butter pickles, dill spears and 14 day pickles. I put pickling spices and hot peppers in mine because I didn't think I wanted all that cinnamon. I wanted zesty sweet, They turned out so crisp and good. Thank you for this recipe

[@CelebratingAppalachia]

Wonderful!

[@wg146]

I love this pickle. I use my grandmother’s recipe.

[@dianebenner2550]

I love your videos, they really brighten my day. Thank you for sharing!

[@CelebratingAppalachia]

You are so kind 😀

[@trevawilson5086]

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

[@rhondalampe6676]

Hi Tipper, This has been one of my favorite videos. So delicious . You are a wonderful teacher. Thanks so much for sharing. Rhonda

[@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!

[@carolynharmon7074]

Yes, could definitely hear the crunch. I would try it but not sure I'd like a pickle that sweet. Loved watching the video! Thanks for sharing!

[@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.

[@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!!

[@shereechampoux5424]

That looks delicious!

[@tishc]

These sound amazing, my grandma taught me the same open can method, always turns out fine. Thank you for another great recipe.

[@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!

[@gentianvandewerken929]

Wow thats so awesome!

[@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

[@islandfloral3231]

You are so adorable..in a great way! Sincerely thoughtful of your family history and helping explain to us the details and helpful hints Thank you for your care and bringing us Appalachia!

[@CelebratingAppalachia]

You are so welcome!

[@funkmedowntown]

This video made me mouth water for a majority of it, going to try this out too before the summer ends! I unfortunately don’t grow my own cucumbers but the store I would go to also sells horse radish so that’s a plus! Thank you for sharing.

[@susanruzicka2555]

I really appreciate your steady nature in teaching me how to make these pickles. I have to say that I believe this is how my Mom's favorite watermelon rind pickles tasted, same flavorings and translucent. So, of course, I am eager to make these. Thanks again

[@sharoncooper6636]

My favorite pickle ever! I ,too love them in my chicken salad,tuna and potato! I just love this channel! ❤❤❤ Thank you for all your hard work!

[@bertieyearout2690]

Thank you for sharing this method. I love it when I don't have to pressure or water bath can. God bless.

[@RhinoDNA]

I’ve been searching for a 7 Day a Pickle recipe but this one, I think, will do just fine. Thank you!

[@lorettaflansburg4947]

i agree, Tipper. We did the open kettle canning also,and hardly ever had a jar not seal. I made these pickes long ago and it makes me hungry for them again. The very best pickes ever.

[@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

[@surrethauebel1682]

Thank you so much for sharing this family recipe. My mamaw made a pickle just like these. I’ve always wondered how she made them. Now I know! God bless you and yours.😊

[@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!

[@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.