I see the comments are all pretty old but i am going to comment anyway. I am planning on leaving these whole through the jarring because that is how my husband likes sweet pickles. Other than the slicing, this recipe is perfect! I purchased my cucumbers from the farm store since I cant get enough cucumbers in one or two pickings and wanted my cucumbers fresh. The cucumbers came in all sizes. I sorted them by size, reserving the smallest ones for sweet pickles. It was nice to be able to put the small pickles in a salt brine to sit for a week while I canned the rest as dill pickles. When those were done, I had a few days to rest before the next step on the sweet pickles!! I have followed you and look forward to more of your videos.
Thank you very much!! These pickles really do turn out delicious. We just planted our pickling cucumbers. Hopefully we will get enough to make another couple of batches this summer!! Thanks again!! -Lea
Fellow Mississippian here. These are very similar to a pickle I've been making for decades. I have a clear glass 5 gallon "jar" that I use to store them. I had a workman tell me it was the biggest pickle jar he'd ever seen! I thought you might appreciate that as y'all seem to love them as much as we do. I've had a large batch last years when we couldn't get fresh garden cucumbers. (i.e. I rationed them severely)
Lol! I'd love to see the jar!! They are addictive!! Good to hear from someone from Mississippi! We put up so many of these pickles last year we had plenty to get us through the winter. We ran out last winter, so I tried not to make the same mistake this year!! Thanks!! -Lea
This sounds like the recipe used many years ago for the pickles in the barrels in general stores. Thirty kept for a real longtime without even refrigeration. A much needed recipe in these times. Thank you!
Thank you! I just know that these taste really good and keep for a while. I don't know how long they will keep because we eat them pretty quickly. We just finished our last jar this past week. So I know that they will keep for almost a year. I can't wait for our cucumbers to start coming in again!! Thanks!! -Lea
So glad I found this. My co-worker keeps saying she gonna bring me her recipe to use but times getting away so I may have to try this one instead. Looks yummy!!!
What a great recipe--thank you for sharing your family favorite--those are just the best recipes. I was given a few cukes from my d-i-l and figured roughly what to use for my 2.5# cukes. Today was the day to drain and drench in sugar and spices. I snitched some after they created some syrup---they are SO good! I used an old stainless steel bowl and put a plate on top of it for a weight--worked out fine. Now I am inspired to go to the farmers market and get more. And I'll be ordering a crock very soon!
Thanks so much for sharing this, I could hear the crunch of the pickle near the end, I'll have to try these as my wife prefers sweet pickles over dills. My folk used to make all kinds of pickles and passed it on to me, they even had the same stovetop, seeing it brought back a lot of great memories. Thanks!
That's great!! I love it!! We live in Alan's parents old house. We have the dryer to match, avocado green!! These pickles really are delicious!! Probably some of the best I've ever had. Hope they turn out good for you!! Thanks!! -Lea
My Grandmother was from Starkville, Ms. She was born in 1920. I have her sweet pickle superb recipe and it is almost exactly like this one. I wish I could take a picture and post it here. I always loved her pickles and I got the recipe and made them for the first time this past summer. It instantly took me back to being in the kitchen with her and making these pickles. I am so glad you made a video of this process. The pickling spice that I found had large pieces of bay leaves and I really don't care for that part, but yours didn't seem to have that problem. I have quite a few small jars put up and I also have a gallon pickle jar that needs the pickles to be put into smaller jars. I was born and raised in MS as well. But now reside in Oklahoma. I will be selling cottage foods at our local farmers market and I think I will have to share these oh so yummy pickles. 😋
I just went and looked at the recipe and hers was a little different as these were a 21 day pickle. You soak the pickles in the brine for 14 days, alum water for 1 day and vinager for 1 day. That was the only difference. Yes these are the best pickles I have ever eaten.
Alan's mother was born in 1928 but didn't move to Starkville until 1963. Was your grandmother still living in Starkville in the 60s? If so, what was her last name? I had to buy pickling spices as well as Alum in bulk from Amazon this year. The local stores didn't have any in stock. You are right about these pickles!! They are the best I have ever eaten!! We make them every year now!! Thank you for visiting!! -Lea
I am making my second batch of these. They are so delicious and am so thankful I found you and your channel. I look forward to more videos from you and your hubby.
I'm so glad!! We really enjoy them! We've made about 40 quarts so far this summer. I'm glad they turned out great for you!! Thank you for letting me know!! -Lea
This is a GREAT recipe. And So easy. And so simply presented. Thankyou. I made these and they are so good! Most of the other recipes for pickles on TH-cam are needlessly complicated.. The only thing is I didn't have quite enough brine but I only made a small batch and maybe cut the sugar down too much. I will adjust that next time and make a lot more!!!
Yay!! I'm so glad you liked them!! They really are my favorite pickles. I've never had a batch turn out bad either. Pretty foolproof!! I have had batches that didn't have as much brine as I have liked and I just topped off the jars with some applecider vinegar and they were fine. The syrup didn't come out as thick, but the taste was still good. Again, I'm so glad they turned out good for you and that you liked them. Thanks for letting me know!! -Lea
It was nice to read all answers to the questions that were written to you. I think your recipe helps in having a cooler kitchen when all the jars are sealed. Last year I used a recipe that needed so much stuff and took so long to process. The sweet syrup was great, but had to be boiled every so many days and the kitchen got hotter and hotter. Think it was a 14 day pickle. I will be starting your recipe as soon as I can get 8 or 16 pounds of cukes from my garden. Let you know what happens. Thanks 🇨🇦
I have seen recipes like the one you are talking about. It is a huge bonus not having to heat up the kitchen over and over! I think this syrup turns out really tasty. I hope you like the way they turn out!! Let me know!! Thanks!! -Lea
I just started this today and I'm so looking forward to it! I don't have a large crock like this but got the water sealing one so I'm testing it out in my smaller crock with less cucumbers ♡
I followed recipe and they are amazing pickles. I eat them for snacks all the time. They are better than any other pickles I have tried, thank you for sharing
Thank you so much!! We love them!! They are definitely one of our go to snack foods!! We dice them up and put them in egg salad, potato salad, and deviled eggs too. They give everything an interesting taste!! Thanks again!! -Lea
Thankyou for that recipe. It looks like a really good one. I was fascinated that you didn’t have to seal them. Too late for me now but I will definitely give it a go next year!
The recipe says that they will keep indefinitely without sealing. Ours usually don't last more than a couple of months before we have eaten them all, lol! We've never had any trouble with spoilage. Thanks!! I hope you like them when you try it! Let us know please!! -Lea
GREAT VIDEO - I love Sweet Gherkins so I thought I'd check out a few recipes. Your (Alan's Family) seems very easy and straightforward, but I had no idea that making these would be so time consuming. But I bet they're worth it! My attempts at growing cukes is a great big FAIL, so I would purchase at the farm market, as much as I love cukes they would never make it to the pickle jar.
Great recipe! Just got done putting ours in jars... I tried keeping some whole, but the gherkin sized pickles kind of got shriveled up and limp. I guess the chickens get some treats today. The rest turned out VERY WELL. I would recommend sticking with the 1/4 - 1/2 size chips like the author did. Thanks for sharing! I hope they store well. I am keeping them in our cool basement... I've never stored something without vacuum sealing them in a bath or pressure canner. So used to worrying about that seal, but I'm going to take your word for it.
Thank you!! Good luck with them!! We have kept them up to a year and a half without having any problems with them. Hopefully you'll have the same results!! I'm glad you liked the way they turned out!! We really enjoy them!! -Lea
Thanks!! The pickles really do turn out fantastic. We've eaten all of ours from last year, just waiting for the cucumbers to get ready so I can make some more!! Thanks again!! -Lea
These pickles are wonderful! I'm always on the lookout for food preservation techniques that don't require refrigeration. What do you do if you don't end up with enough syrup to fill all the jars? I'm going to mix up a sugar solution to the approximate concentration produced during the process.
I am so sorry I haven't answered you comment sooner! I have been trying to finish up a degree, and it took a lot more time than I anticipated, lol!! You could add more sugar to make more syrup, and if you don't need a lot of extra liquid I have added apple cider vinegar to the jars to cover the pickles. I bet your sugar solution idea should work well!! I guess you've already done it, how did it work? Thanks again, and sorry about not getting back to you sooner!! -Lea
Hello fellow Mississippian. Those pickles look so good. I'm doing a small batch tonight of bread and butter spears. Sitting here looking at different videos for the next batch. I subbed and hit the bell. I need to quit watching and start editing, I am weeks behind on my videos.
We don't have a crock dill pickle recipe! Sorry! I make dill pickles, but I don't do them in the crocks. We are going to experiment with that next summer. We like the sweet pickles made in the crocks so much we'd like to find a good dill recipe too. When we hit on one we like we will share it! Thanks!! -Lea
Thanks so much for your video. We had an abundance of cucumbers in our garden this year and I wanted to try to make the sweet pickles my grandmother made that I remember from my childhood. My grandmother has been gone a long time as is my Dad so I reached out to my Aunt to see if she had the recipe....She got back to me and found it written on a scrap of paper. I'm going to type it as she read it to me. Because I'm a beginning pickle maker I have lots of questions. Here is the recipe: Use medium to small cucumbers. Soak in brine that will float an egg for 10 days. Cover with cloth wash out as pickles get scum on. Cut as desired. Drain and wash and cover with cold water with 1 Tablespoon Alum to a gallon of pickles. Drain and add alum for second day. Rinse off on 3rd day and add syrup of 1 Quart vinegar, 2 cups sugar, green coloring may be added with this. Heat vinegar and sugar and put 2 sticks of cinnamon and one teaspoon celery seed and 1 Tablespoon whole cloves tied in cloth. Boil 5 minutes then pour over pickles. Pour off each morning and add 2 cups of sugar for the next 3 mornings. Put in bottle and put on lid. Some of the recipe is vague. Here are my questions: 1. "Cover with cloth wash out as pickles get scum on." Do you think that means to wash out the cloth? 2. Would you be washing the pickles after the 10 days before cutting? 3. "Drain and add alum for second day." Does that mean to discard the water from the previous day and put fresh water and alum in? 4. Does the spice bag get discarded after boiling for 5 minutes? or do you put the spice bag in with the cucumber/vinegar mixture? 5. " Pour off each morning and add 2 cups of sugar for the next 3 mornings." I interpret this to mean drain but keep the liquid and add more sugar and put back over the pickles. What do you think? Would you boil it again or leave it cold? 6. Sounds like she didn't seal or water bath them either. I actually didn't know you could do it without processing in a steam or water bath. I don't really want to burden you, but after watching several sweet pickle videos, your video was the closest to her recipe. If you have any advice for me, I would love to hear it. (She put green food coloring in her pickles, I remember them being really green!) I live in California, but she lived in Idaho and she and my grandfather were farmers. Thanks, Cindy White cwhite1333@yahoo.com 209-672-7108
I am so sorry I am just now seeing this! I teach kindergarten and everything has been crazy this year with learning new virtual platforms and everything else. I haven't kept up with the comments. I apologize!! Our recipe is a little different from yours. I will answer your questions the best I can from our experience with our recipe! 1. "Cover with cloth wash out as pickles get scum on." Do you think that means to wash out the cloth? I would think that this means to wash the cloth. We let ours soak for 7 days in pickle urns or 'fermentation crocks' with stone lids made to fit. A thick scum forms on top of the liquid. We scoop this off at the end of the 7 days. I would imagine if you were using a cloth it would accumulate on the cloth so washing out the cloth makes sense. 2. Would you be washing the pickles after the 10 days before cutting? We rinse ours off before the next step. Not a serious wash, but dump them in the sink and use the sprayer attachment to rinse them off. 3. "Drain and add alum for second day." Does that mean to discard the water from the previous day and put fresh water and alum in? I would think that if it says drain first I would drain off all liquid and add a fresh alum and water mix. 4. Does the spice bag get discarded after boiling for 5 minutes? or do you put the spice bag in with the cucumber/vinegar mixture? We don't boil ours, but my husband and I both looked at this and decided it sounds like the recipe wants you to discard the spice mixture. We don't, we layer the spices in with the cucumbers and sugar, but we don't boil anything so it's hard to compare. 5. " Pour off each morning and add 2 cups of sugar for the next 3 mornings." I interpret this to mean drain but keep the liquid and add more sugar and put back over the pickles. What do you think? Would you boil it again or leave it cold? I would interpret it as pour off the vinegar mixture and discard it then add sugar to the cucumbers for the next few days. in our recipe we just let the cucumbers soak in vinegar for 6 hours then drain and discard that liquid. We then add the sugar and let the cucumbers sit in the sugar. They create their own syrup from just sitting in the sugar. I stir them occasionally and this seems to help all the sugar dissolve. But we don't let the cucumbers sit in the vinegar for much more than 6 hours. 6. Sounds like she didn't seal or water bath them either. I actually didn't know you could do it without processing in a steam or water bath. We don't seal or water bath ours either. The fermentation process where they sit in the salt water mixture for 7 to 10 days makes them shelf stable. I am so, so sorry for getting back to you so late. I'm sure you are already finished with you pickles. I hope they turned out well!! This truly is one of the tastiest pickle recipes I have ever eaten!! Thanks, and sorry again!! -Lea
i am new to making pickles and fermenting and i just got two water sealing crocks and i am so excited. in other recipes for different items it says to use nonchlorinated water so ive been using distilled however, i did see that you were using water from your sink-am i able to do the same? :) additionally, can i save the vinegar from the cucumber soak after 6 hours?
They are great! They aren't water bathed, pressure canned, or anything. Not heated in any way. They are supposed to keep indefinitely from the fermentation process. Ours usually don't last more than about two months before we have them all eaten, lol! Thanks!! -Lea
Hey I just found your recipe. And I was wondering if on the last day if you tried to drain the syrup and heat it up to a boil then add the pickles to heat them , then add to hot jars to get a seal . Would that change the taste or texture.
Awesome video!! Is your Dill Pickle recipe fermented as well? Do you think it would be worth a try to follow the same sequence, but with dill spices? Or does the sugar have a lot to do with the crispness and preservation...?🤔
I don't know, we have considered the same thing. We have been thinking about trying the same recipe but using dill spices and no sugar next year. I don't know how it would work, but might be worth trying a small batch. Let us know how it works if you try it!! Thanks!! -Lea
I actually tasted mine before I added sugar and spice, they were great. Soooooo, I'm gonna try another batch with dill, layering and adding vinegar or maybe hot water, whatcha think?
Thank you so much for your wonderful recipe and for the video on how to make them. My mom used to make sweet pickles but, back then I wasn't into canning. Where did you get your crocks, lids, and weights? Thank you for giving amount of cucs you started with.
You are very welcome! these pickles really are superb. Crispy and delicious. We got the crocks, lids, and weights from Ohio Stoneware. We've used them for two years now and have had no complaints!! Thanks!! -Lea
We ordered them online from "Ohio Stoneware". We ordered the crocks, lids, and weights all at the same time about two years ago. We have been very pleased with them! Thanks!! -Lea
Great job. These pickles look amazing. So my question would be on the pickling spice as I bought in bulk. I’m halfing the recipe and read other comments about the alum. So I’m good there. Just don’t know the right measurement for the pickling spice. Any help would be appreciated.
Hi! I bought in bulk this time too. Our local store didn't have any pickling spice. I have been layering the cucumbers, then about 1 cup of sugar, then about 1/4 cup pickling spice. I put a thick enough layer of the sliced cucumbers to not be able to see the previous layer of sugar, then another cup of sugar, then almost 1/4 cup pickling spice. This has worked out well. The taste is right. I hope this helps!! Thanks!! -Lea
Thank you! No, we never do. The recipe says that the pickles will keep indefinitely without sealing. Ours usually don't last long, lol (Because we eat them up so fast)! We have some jars that are over a year old and they are still fine. Thanks again!! -Lea
I'm planning on making these in a couple of weeks while I'm out recovering from surgery, these look so good! Have you let them sit in the vinegar longer than the 6hrs? Just wondering if that would change the flavor at all. Also like your husband's shirt midway through, go Cats!
They really are good!! I hope you enjoy them! We've never intentionally let them sit longer than the 6 hours. Maybe an hour or two here and there, but no big test or anything. I don't know how it would affect the taste. I like the vinegar taste, so I can't imagine it being bad. We're really huge Mississippi State Fans. We had a good friend who was the tennis coach here but he played at the University of Kentucky. He gave us the shirt. He coaches at Arkansas now. We love MSU, but root for all SEC teams (except Ole Miss). Thanks!! -Lea
@@backyardhomestead2230 so I'm 4 days into the salt soak and my actual croc weights came in. I replaced what I had in there and checked the cucumbers. They're super soft, I can still feel some firmness inside of them, but I'm worried these are ruined. Are they supposed to be really soft?
Hey. Trying this recipe they look great. Only problem I have is I could only purchase alum by pound to get it in time. Wondering what sort of measurement per gallon of water would you say to use? U mentioned a 1/4 of the box in video not sure how much I need to use since I will be using a pound container. Thanks
Hi! I just had to buy alum the same way. All the local grocery stores were out. I saved my alum box and filled it up from the bag. To match the recipe it takes approximately 10 teaspoons. (5 teaspoons per gallon of water) We just made our first batch using this measurement. It looks like it turned out right!
@@SouthernFishing000 Good luck with them!! We love them. I have made about 6 batches so far this summer! Our cucumbers have been producing really well! -Lea
@@backyardhomestead2230 I just finished a batch of these pickles. They turned out great, however i did not use nearly as much alum as you. Recommendations are 1/4 tsp per qt or 1 tsp per gallon. That is what I used and the pickles are very crisp. I also used 2 or 3 grape leaves through the entire process and jarred the pickles with one grape leaf per jar.
Hi! We keep them in a room temperature cabinet until we get ready to use them. We refrigerate them only when we are getting ready to eat them. We like them cold. Thanks!! -Lea
I am definitely going to use this recipe this year when my cucumbers come in. It looks so good! I found the stoneware crocks with weights on Amazon. But I do have one question, where did you get the Dyno-mites shirt? It is so cute!
Good luck with the recipe! Our cucumbers have just started making this year. I'm getting ready to start making some more pickles this year!! Thank you about the shirt!! My brother coaches his son's youth basketball team and he designed the shirts for them. I liked the design, so he had one made for me at the same time. I love the design and the team name!! Thanks again!! -Lea
Alum is used in making pickles to firm the cucumbers when fermenting pickles. I looked it up, lol! It is also used in dyeing fabrics and tanning leather (which was a little disturbing to read). It apparently has some medicinal uses as well. I just know it makes the pickles crunchy. Thanks!! -Lea
Thank you!! I need to do that!! We keep experimenting with our dill pickles. I do a little something different every year. We haven't hit on one we love as much as the sweet pickle recipe. I tried something new already this year. I have to wait eight weeks before I can try them and see if I like them, lol!! Great to see another Mississippian!! Thanks again!! -Lea
Thank you!! I don't really know. We are just following the recipe. This recipe was my husband's mother's mother's recipe from the 1920s. I just know it makes really crisp and delicious pickles! Sorry I can't be more help on the specifics...Thanks again!! -Lea
The recipe said they would keep indefinitely without sealing, so we just never have put them in a water bath. Plus, we've heard that heating them would kill the beneficial bacteria. You could try it. I don't know if it would hurt the taste or not. Before, when I have water bathed other pickles, the pickles got a little less crisp. If it would make you feel safer, I would give it a try. I just personally choose not to do it. Thanks!! -Lea
The Alum is a 2 1/4 oz. box. The pickling spice I'm not sure on. It's whatever the large tin is in the grocery store, probably about 3 or 4 ounces. I wasn't able to find it in the grocery store this time, so I bought in bulk (so I don't have a tin to look at). What I have been doing is layering a layer of cucumbers about 1 inch thick, then 1 cup of sugar, then 1/4 cup pickling spice. This has been working out really well. It's not really an exact science. If you layer it in you can't really go wrong. I also had to buy my Alum in bulk. I've been putting 5 teaspoons per gallon of water. This has also worked well. They come out tasting great! Thanks!! -Lea
Hi! I don't think so, but I could be mistaken. As long as you layer the pickles, sugar, and spices it's hard to mess it up, lol!! I haven't been able to find pickling spices locally lately and have had to buy in bulk from Amazon. I don't even really measure when using the bulk spices. I just layer the ingredients in the crocks and it comes out fine. Thanks!! -Lea
@@shielarhoads7049 The times I have had that happen I have divided the juice evenly over the pickles in the jars and then topped them off with apple cider vinegar. That has worked well! Thanks!! -Lea
I am new to canning, fermenting, ect.. I really want to try this. but, I love heat, garlic, dill and sweet all in one bite.. I am wondering if you know where I can find a good recipe for that done by fermenting..
I don't right off. This is the only fermenting recipe I have ever tried. We do this one every year, but I have never experimented much with any other fermenting recipes. Sorry!! -Lea
I am making this now. Just started them in salt brine. You didn't mention cutting the ends off of the cucumbers before soaking in salt water. Am I supposed to cut the ends off? Should I start over?🤔
@@sonomasyrah Thank you!! We have made about 4 batches so far this summer. They are turning out great!! I hope you like them!! I have trouble stopping eating them, lol!! -Lea
Hi, I'm attempting your pickles. I started another way then ran across your recipe, I soaked mine for 24 hours then drained them. They were left another 24 hours covered in fridge. Can I still proceed with your recipe? Also how do they keep without processing?
24 hours is not long enough to FERMENT the pickles which is what makes them shelf stable. If you used the recipe on those I would water bath canned them or keep them in the refrigerator. Then try her whole recipe on another batch.
Sorry, just saw this comment. Cheryl told you exactly right. We let the pickles sit in the salt water for 7 days. This is long enough for them to ferment and this is what allows them to keep without processing. Thanks!! -Lea
We don't have one using this method, sorry! I use a different method altogether for doing dill pickles. We are going to do some experimenting next year with dill pickles since we enjoy the sweet so much. When we hit on one we like we will share it! Thanks!! -Lea
Glad you found it in the recipe! I just bought a large bag of alum from amazon. I couldn't find any in the local grocery stores. I'm just going to weigh out the quantity it calls for on a scale. Hope you like the pickles!! Thanks!! -Lea
@@backyardhomestead2230 I just came back to say how delicious those pickles are!!! Mine are just on the first full day of soaking in the syrup, but they are so salty sweet and crispy. I was nervous about the different steps and some of my cucumbers were on the largish size, but I just went back and watched your video for reassurance. Thanks for doing such a clear job of showing how to make them. This will go in my keeper file.
@@smiller646 I'm so glad you like them!! Like you said, they are salty and sweet, kind of an unusual taste, but we love them!! Thanks for letting me know!! -Lea
Hi! Thank you! The crocks are 2 gallon crocks. We got the crocks, lids, and weights from Ohio Stoneware. We got them about three years ago and have been very pleased!! Thanks again!! -Lea
Sorry I have a second dilemma ..you use a tin that says pickling spice but everything I see is more for dill pickles ..is there a difference in your pickling spice tin flavors versus the other?. I see something called mixed pickling spice and it’s in a 3.25 ounce tin ..Is that the size of tin that you’re using? Also is the Alum tin 2.37 ounces? Is that the size you are using? Also I did not or could not find the recipe that you mentioned in your video. Just some notes
It's the same pickling spice. We use it in our dill pickles and in our sweet pickles. Both of those sizes you mentioned sound like the correct ones. We weren't able to find the tins of spices last year so we bought in bulk and had to estimate, but the sizes you mention sound correct. I typed the recipe out in the video description. I hope your pickles turn out well!! Sorry I didn't see this message sooner!! -Lea
Yes, we don't seal the jars or refrigerate them. They keep fine. We have kept them up to a year, but we generally eat them before that much time goes by. They are really tasty pickles, lol!! Thanks!! -Lea
I honestly don't know, but I wouldn't think so. The sugar is what makes the syrup. If you try it, I would be interested to know how it turns out! Thanks!! -Lea
We use a slightly different one every year. I haven't found one that I am in love with like the sweet pickles. We tried a recipe for zesty dills this year. We can't taste them for eight weeks, lol!! If they turn out good I will share the recipe next season. Thanks!! -Lea
@@backyardhomestead2230 I am looking for an old recipe that is not kosher and doesn't have garlic in it. I remember the old pickles and it didn't have garlic in it. It is like the hamburger dill pickles.
We made this batch this past summer and kept them in the cabinet un-refrigerated. We are still eating them. We took out a jar last weekend and ate them. Still good!! Thanks!! -Lea
I'm not positive. We don't make them for that reason, we make them because they taste good, lol! But from what I've read about fermentation, this sounds like it fits the bill. They are soaked in the salt solution and kept in an anaerobic environment. Then they are soaked in vinegar again in an anaerobic environment. They are never heated to kill the beneficial bacteria that develops. I would think they would contain all the beneficial bacteria and probiotics, but again I am definitely not sure. I only know they taste good. Thanks!! -Lea
What happens if you don’t have seven days to soak in salt water. Is it possible to shorten that length of time? Also I was told you had to do three water baths to remove the salt? Why would I do that if I spent all that time soaking them in The salt water? The reason I’m asking is because I ordered 25 pounds of cucumbers and I am leaving on vacation. I have pre-cut them into chunks and brined them in the salt bath but if I take them out now they won’t have had but 36 hours in the salt brine. Or can I leave them in the salt brine for over a week. Again I have cut them into chunks they are not whole. I sure hope you see this message quickly. My gut tells me to leave them in the brine and deal with them when I come home next week which will leave them in the salt brine for a total of nine days. But I could also finish them before I leave if I take them out of the salt brine today after 36 hours. Thank you for your help and suggestion
So sorry!! I just saw this!! It's probably too late for this advice, but I would go with your gut and leave them in longer. I think we have left them longer than the seven days before and they were fine. I think they might not have time to ferment if you take them out after only three days.
Lol!! We used to do the same thing, but these are really delicious. The flavor is really unique too. I have never been able to buy any that taste as good. Thanks!! -Lea
I see the comments are all pretty old but i am going to comment anyway. I am planning on leaving these whole through the jarring because that is how my husband likes sweet pickles. Other than the slicing, this recipe is perfect! I purchased my cucumbers from the farm store since I cant get enough cucumbers in one or two pickings and wanted my cucumbers fresh. The cucumbers came in all sizes. I sorted them by size, reserving the smallest ones for sweet pickles. It was nice to be able to put the small pickles in a salt brine to sit for a week while I canned the rest as dill pickles. When those were done, I had a few days to rest before the next step on the sweet pickles!!
I have followed you and look forward to more of your videos.
You both did such a nice job with demonstrating the whole process! Thank you!
Thank you very much!! These pickles really do turn out delicious. We just planted our pickling cucumbers. Hopefully we will get enough to make another couple of batches this summer!! Thanks again!! -Lea
Fellow Mississippian here. These are very similar to a pickle I've been making for decades. I have a clear glass 5 gallon "jar" that I use to store them. I had a workman tell me it was the biggest pickle jar he'd ever seen! I thought you might appreciate that as y'all seem to love them as much as we do. I've had a large batch last years when we couldn't get fresh garden cucumbers. (i.e. I rationed them severely)
Lol! I'd love to see the jar!! They are addictive!! Good to hear from someone from Mississippi! We put up so many of these pickles last year we had plenty to get us through the winter. We ran out last winter, so I tried not to make the same mistake this year!! Thanks!! -Lea
This sounds like the recipe used many years ago for the pickles in the barrels in general stores. Thirty kept for a real longtime without even refrigeration. A much needed recipe in these times.
Thank you!
Thank you! I just know that these taste really good and keep for a while. I don't know how long they will keep because we eat them pretty quickly. We just finished our last jar this past week. So I know that they will keep for almost a year. I can't wait for our cucumbers to start coming in again!! Thanks!! -Lea
So glad I found this. My co-worker keeps saying she gonna bring me her recipe to use but times getting away so I may have to try this one instead. Looks yummy!!!
Thanks!! They really are tasty!! Some of the best pickles I have ever eaten!! Good luck with them if you decide to try them!! -Lea
What a great recipe--thank you for sharing your family favorite--those are just the best recipes. I was given a few cukes from my d-i-l and figured roughly what to use for my 2.5# cukes. Today was the day to drain and drench in sugar and spices. I snitched some after they created some syrup---they are SO good! I used an old stainless steel bowl and put a plate on top of it for a weight--worked out fine. Now I am inspired to go to the farmers market and get more. And I'll be ordering a crock very soon!
Thanks so much for sharing this, I could hear the crunch of the pickle near the end, I'll have to try these as my wife prefers sweet pickles over dills. My folk used to make all kinds of pickles and passed it on to me, they even had the same stovetop, seeing it brought back a lot of great memories. Thanks!
That's great!! I love it!! We live in Alan's parents old house. We have the dryer to match, avocado green!! These pickles really are delicious!! Probably some of the best I've ever had. Hope they turn out good for you!! Thanks!! -Lea
Just like my Great Grandma used to make!!! Im going to try this recipe thank you so much to Alan's Mother!!
Thank you!! They really turn out great! Getting ready to make some more this year!! -Lea
My Grandmother was from Starkville, Ms. She was born in 1920. I have her sweet pickle superb recipe and it is almost exactly like this one. I wish I could take a picture and post it here. I always loved her pickles and I got the recipe and made them for the first time this past summer. It instantly took me back to being in the kitchen with her and making these pickles. I am so glad you made a video of this process. The pickling spice that I found had large pieces of bay leaves and I really don't care for that part, but yours didn't seem to have that problem. I have quite a few small jars put up and I also have a gallon pickle jar that needs the pickles to be put into smaller jars. I was born and raised in MS as well. But now reside in Oklahoma. I will be selling cottage foods at our local farmers market and I think I will have to share these oh so yummy pickles. 😋
I just went and looked at the recipe and hers was a little different as these were a 21 day pickle. You soak the pickles in the brine for 14 days, alum water for 1 day and vinager for 1 day. That was the only difference. Yes these are the best pickles I have ever eaten.
Alan's mother was born in 1928 but didn't move to Starkville until 1963. Was your grandmother still living in Starkville in the 60s? If so, what was her last name? I had to buy pickling spices as well as Alum in bulk from Amazon this year. The local stores didn't have any in stock. You are right about these pickles!! They are the best I have ever eaten!! We make them every year now!! Thank you for visiting!! -Lea
Awesome harvest. Awesome looking pickles. Thanks for sharing.
Thank you! These are some really good pickles. Love to eat them with meals or alone for a snack! Thanks again!! -Lea
I am making my second batch of these. They are so delicious and am so thankful I found you and your channel. I look forward to more videos from you and your hubby.
These sweet pickles are delicious! Thank you for sharing recipe! I finished making them a week ago and I tried them today and oh wow so yummy!
I'm so glad!! We really enjoy them! We've made about 40 quarts so far this summer. I'm glad they turned out great for you!! Thank you for letting me know!! -Lea
This is a GREAT recipe. And So easy. And so simply presented. Thankyou. I made these and they are so good! Most of the other recipes for pickles on TH-cam are needlessly complicated.. The only thing is I didn't have quite enough brine but I only made a small batch and maybe cut the sugar down too much. I will adjust that next time and make a lot more!!!
Yay!! I'm so glad you liked them!! They really are my favorite pickles. I've never had a batch turn out bad either. Pretty foolproof!! I have had batches that didn't have as much brine as I have liked and I just topped off the jars with some applecider vinegar and they were fine. The syrup didn't come out as thick, but the taste was still good. Again, I'm so glad they turned out good for you and that you liked them. Thanks for letting me know!! -Lea
Awesome job done Mrs. Lea! Thanks for the recipe and how to. You folks sure have it growing on over there!
Thank you!! We sure do like these pickles. I like our dill pickles too, but these are my favorites!! -Lea
It was nice to read all answers to the questions that were written to you. I think your recipe helps in having a cooler kitchen when all the jars are sealed. Last year I used a recipe that needed so much stuff and took so long to process. The sweet syrup was great, but had to be boiled every so many days and the kitchen got hotter and hotter. Think it was a 14 day pickle. I will be starting your recipe as soon as I can get 8 or 16 pounds of cukes from my garden. Let you know what happens. Thanks 🇨🇦
I have seen recipes like the one you are talking about. It is a huge bonus not having to heat up the kitchen over and over! I think this syrup turns out really tasty. I hope you like the way they turn out!! Let me know!! Thanks!! -Lea
I just started this today and I'm so looking forward to it! I don't have a large crock like this but got the water sealing one so I'm testing it out in my smaller crock with less cucumbers ♡
I followed recipe and they are amazing pickles. I eat them for snacks all the time. They are better than any other pickles I have tried, thank you for sharing
Thank you so much!! We love them!! They are definitely one of our go to snack foods!! We dice them up and put them in egg salad, potato salad, and deviled eggs too. They give everything an interesting taste!! Thanks again!! -Lea
I love this sweet pickled recipe ... Thank you for sharing .. watching from Philippines ❤️
Thank you!! It really is delicious!! We made about 4 more batches this year. Thanks for watching!! -Lea
Thank you so much for sharing you and your pickles
You are welcome! Thanks for watching. These pickles really are delicious and pretty difficult to mess up, lol!! Thanks!! -Lea
Looks like a very delicious recipe there Lea!!
Thanks for sharing with us!! *Have a good'nnn*
They really are good. Probably too good, lol! We just sit and eat a bowl of them for a snack. Thanks!! -Lea
Thankyou for that recipe. It looks like a really good one. I was fascinated that you didn’t have to seal them. Too late for me now but I will definitely give it a go next year!
The recipe says that they will keep indefinitely without sealing. Ours usually don't last more than a couple of months before we have eaten them all, lol! We've never had any trouble with spoilage. Thanks!! I hope you like them when you try it! Let us know please!! -Lea
GREAT VIDEO - I love Sweet Gherkins so I thought I'd check out a few recipes. Your (Alan's Family) seems very easy and straightforward, but I had no idea that making these would be so time consuming. But I bet they're worth it! My attempts at growing cukes is a great big FAIL, so I would purchase at the farm market, as much as I love cukes they would never make it to the pickle jar.
We really love them!! They have an unusual flavor, but are very tasty!! I hope you like them!! -Lea
Great recipe! Just got done putting ours in jars... I tried keeping some whole, but the gherkin sized pickles kind of got shriveled up and limp. I guess the chickens get some treats today. The rest turned out VERY WELL. I would recommend sticking with the 1/4 - 1/2 size chips like the author did. Thanks for sharing! I hope they store well. I am keeping them in our cool basement... I've never stored something without vacuum sealing them in a bath or pressure canner. So used to worrying about that seal, but I'm going to take your word for it.
Thank you!! Good luck with them!! We have kept them up to a year and a half without having any problems with them. Hopefully you'll have the same results!! I'm glad you liked the way they turned out!! We really enjoy them!! -Lea
They look very good. Thanks for sharing.
Thank you! We really love them. Crispy and tasty! -Lea
I do enjoy a good pickle. Nice job folks.
Thank you! This recipe really does make a delicious batch. They almost taste like a bread and butter pickle. I love them! -Lea
I subbed and belled and look forward to a future worth sharing thank you, you gave me smiles for miles
Thank again!! You are very kind!! -Lea
You did such a great job your presentation was top shelf!! I am heading to Amazon to "gear up" cant wait to try!! Thanks
Thanks!! The pickles really do turn out fantastic. We've eaten all of ours from last year, just waiting for the cucumbers to get ready so I can make some more!! Thanks again!! -Lea
These pickles are wonderful! I'm always on the lookout for food preservation techniques that don't require refrigeration. What do you do if you don't end up with enough syrup to fill all the jars? I'm going to mix up a sugar solution to the approximate concentration produced during the process.
You just keep adding sugar on top till it makes enough syrup.
I am so sorry I haven't answered you comment sooner! I have been trying to finish up a degree, and it took a lot more time than I anticipated, lol!! You could add more sugar to make more syrup, and if you don't need a lot of extra liquid I have added apple cider vinegar to the jars to cover the pickles. I bet your sugar solution idea should work well!! I guess you've already done it, how did it work? Thanks again, and sorry about not getting back to you sooner!! -Lea
Hello fellow Mississippian. Those pickles look so good. I'm doing a small batch tonight of bread and butter spears. Sitting here looking at different videos for the next batch. I subbed and hit the bell. I need to quit watching and start editing, I am weeks behind on my videos.
Hi!! These pickles really are good! Very crunchy and flavorful!! Good to see another Mississippian!! Thanks!! -Lea
Would love your dill pickle recipe using this process. I do have a German fermenting crock and would love to try my first go around with dill pickles!
We don't have a crock dill pickle recipe! Sorry! I make dill pickles, but I don't do them in the crocks. We are going to experiment with that next summer. We like the sweet pickles made in the crocks so much we'd like to find a good dill recipe too. When we hit on one we like we will share it! Thanks!! -Lea
Thanks so much for your video. We had an abundance of cucumbers in our garden this year and I wanted to try to make the sweet pickles my grandmother made that I remember from my childhood. My grandmother has been gone a long time as is my Dad so I reached out to my Aunt to see if she had the recipe....She got back to me and found it written on a scrap of paper. I'm going to type it as she read it to me. Because I'm a beginning pickle maker I have lots of questions. Here is the recipe:
Use medium to small cucumbers. Soak in brine that will float an egg for 10 days. Cover with cloth wash out as pickles get scum on. Cut as desired. Drain and wash and cover with cold water with 1 Tablespoon Alum to a gallon of pickles. Drain and add alum for second day. Rinse off on 3rd day and add syrup of 1 Quart vinegar, 2 cups sugar, green coloring may be added with this. Heat vinegar and sugar and put 2 sticks of cinnamon and one teaspoon celery seed and 1 Tablespoon whole cloves tied in cloth. Boil 5 minutes then pour over pickles. Pour off each morning and add 2 cups of sugar for the next 3 mornings. Put in bottle and put on lid.
Some of the recipe is vague. Here are my questions:
1. "Cover with cloth wash out as pickles get scum on." Do you think that means to wash out the cloth?
2. Would you be washing the pickles after the 10 days before cutting?
3. "Drain and add alum for second day." Does that mean to discard the water from the previous day and put fresh water and alum in?
4. Does the spice bag get discarded after boiling for 5 minutes? or do you put the spice bag in with the cucumber/vinegar mixture?
5. " Pour off each morning and add 2 cups of sugar for the next 3 mornings." I interpret this to mean drain but keep the liquid and add more sugar and put back over the pickles. What do you think? Would you boil it again or leave it cold?
6. Sounds like she didn't seal or water bath them either. I actually didn't know you could do it without processing in a steam or water bath.
I don't really want to burden you, but after watching several sweet pickle videos, your video was the closest to her recipe.
If you have any advice for me, I would love to hear it. (She put green food coloring in her pickles, I remember them being really green!)
I live in California, but she lived in Idaho and she and my grandfather were farmers.
Thanks,
Cindy White
cwhite1333@yahoo.com
209-672-7108
I am so sorry I am just now seeing this! I teach kindergarten and everything has been crazy this year with learning new virtual platforms and everything else. I haven't kept up with the comments. I apologize!! Our recipe is a little different from yours. I will answer your questions the best I can from our experience with our recipe!
1. "Cover with cloth wash out as pickles get scum on." Do you think that means to wash out the cloth? I would think that this means to wash the cloth. We let ours soak for 7 days in pickle urns or 'fermentation crocks' with stone lids made to fit. A thick scum forms on top of the liquid. We scoop this off at the end of the 7 days. I would imagine if you were using a cloth it would accumulate on the cloth so washing out the cloth makes sense.
2. Would you be washing the pickles after the 10 days before cutting? We rinse ours off before the next step. Not a serious wash, but dump them in the sink and use the sprayer attachment to rinse them off.
3. "Drain and add alum for second day." Does that mean to discard the water from the previous day and put fresh water and alum in? I would think that if it says drain first I would drain off all liquid and add a fresh alum and water mix.
4. Does the spice bag get discarded after boiling for 5 minutes? or do you put the spice bag in with the cucumber/vinegar mixture? We don't boil ours, but my husband and I both looked at this and decided it sounds like the recipe wants you to discard the spice mixture. We don't, we layer the spices in with the cucumbers and sugar, but we don't boil anything so it's hard to compare.
5. " Pour off each morning and add 2 cups of sugar for the next 3 mornings." I interpret this to mean drain but keep the liquid and add more sugar and put back over the pickles. What do you think? Would you boil it again or leave it cold? I would interpret it as pour off the vinegar mixture and discard it then add sugar to the cucumbers for the next few days. in our recipe we just let the cucumbers soak in vinegar for 6 hours then drain and discard that liquid. We then add the sugar and let the cucumbers sit in the sugar. They create their own syrup from just sitting in the sugar. I stir them occasionally and this seems to help all the sugar dissolve. But we don't let the cucumbers sit in the vinegar for much more than 6 hours.
6. Sounds like she didn't seal or water bath them either. I actually didn't know you could do it without processing in a steam or water bath. We don't seal or water bath ours either. The fermentation process where they sit in the salt water mixture for 7 to 10 days makes them shelf stable.
I am so, so sorry for getting back to you so late. I'm sure you are already finished with you pickles. I hope they turned out well!! This truly is one of the tastiest pickle recipes I have ever eaten!! Thanks, and sorry again!! -Lea
i am new to making pickles and fermenting and i just got two water sealing crocks and i am so excited. in other recipes for different items it says to use nonchlorinated water so ive been using distilled however, i did see that you were using water from your sink-am i able to do the same? :) additionally, can i save the vinegar from the cucumber soak after 6 hours?
Those look really good I’m going to try them. Do you process them just like other recipes
They are great! They aren't water bathed, pressure canned, or anything. Not heated in any way. They are supposed to keep indefinitely from the fermentation process. Ours usually don't last more than about two months before we have them all eaten, lol! Thanks!! -Lea
I made these.....they're so good. I do have a question though.....you said they keep indefinitely....do they need to be refrigerated????
Hey I just found your recipe. And I was wondering if on the last day if you tried to drain the syrup and heat it up to a boil then add the pickles to heat them , then add to hot jars to get a seal . Would that change the taste or texture.
Haha whoa! I was looking for some tips for sweet pickles, found this video.. Im in Starkville, MS too. What are the odds lol
That's pretty fun!! Nice to hear from a fellow Starkvillian!! These pickles are really good, we make them every year!! Thanks!! -Lea
Awesome video!! Is your Dill Pickle recipe fermented as well? Do you think it would be worth a try to follow the same sequence, but with dill spices? Or does the sugar have a lot to do with the crispness and preservation...?🤔
I don't know, we have considered the same thing. We have been thinking about trying the same recipe but using dill spices and no sugar next year. I don't know how it would work, but might be worth trying a small batch. Let us know how it works if you try it!! Thanks!! -Lea
I actually tasted mine before I added sugar and spice, they were great. Soooooo, I'm gonna try another batch with dill, layering and adding vinegar or maybe hot water, whatcha think?
I've thought about trying that next year! I think it should work. Please let me know how they turn out!! -Lea
Thank you so much for your wonderful recipe and for the video on how to make them. My mom used to make sweet pickles but, back then I wasn't into canning. Where did you get your crocks, lids, and weights? Thank you for giving amount of cucs you started with.
You are very welcome! these pickles really are superb. Crispy and delicious. We got the crocks, lids, and weights from Ohio Stoneware. We've used them for two years now and have had no complaints!! Thanks!! -Lea
@@backyardhomestead2230 Thank you! 💞
@@sonomasyrah You are very welcome!
Awesome recipe!! I love the Crocks where did you purchase them?
We ordered them online from "Ohio Stoneware". We ordered the crocks, lids, and weights all at the same time about two years ago. We have been very pleased with them! Thanks!! -Lea
Great job. These pickles look amazing. So my question would be on the pickling spice as I bought in bulk. I’m halfing the recipe and read other comments about the alum. So I’m good there. Just don’t know the right measurement for the pickling spice. Any help would be appreciated.
Hi! I bought in bulk this time too. Our local store didn't have any pickling spice. I have been layering the cucumbers, then about 1 cup of sugar, then about 1/4 cup pickling spice. I put a thick enough layer of the sliced cucumbers to not be able to see the previous layer of sugar, then another cup of sugar, then almost 1/4 cup pickling spice. This has worked out well. The taste is right. I hope this helps!! Thanks!! -Lea
Enjoyed you video! Did you seal your jars at the end?
Thank you! No, we never do. The recipe says that the pickles will keep indefinitely without sealing. Ours usually don't last long, lol (Because we eat them up so fast)! We have some jars that are over a year old and they are still fine. Thanks again!! -Lea
I'm planning on making these in a couple of weeks while I'm out recovering from surgery, these look so good! Have you let them sit in the vinegar longer than the 6hrs? Just wondering if that would change the flavor at all. Also like your husband's shirt midway through, go Cats!
They really are good!! I hope you enjoy them! We've never intentionally let them sit longer than the 6 hours. Maybe an hour or two here and there, but no big test or anything. I don't know how it would affect the taste. I like the vinegar taste, so I can't imagine it being bad. We're really huge Mississippi State Fans. We had a good friend who was the tennis coach here but he played at the University of Kentucky. He gave us the shirt. He coaches at Arkansas now. We love MSU, but root for all SEC teams (except Ole Miss). Thanks!! -Lea
@@backyardhomestead2230 so I'm 4 days into the salt soak and my actual croc weights came in. I replaced what I had in there and checked the cucumbers. They're super soft, I can still feel some firmness inside of them, but I'm worried these are ruined. Are they supposed to be really soft?
@@ssammons86 They do get pretty soft. The step with the alum firms them back up.
Day 4 of fermenting pickles im finding spots of white mold floating on top if the water. Just scoop it off?
This is so much work compared to regular pickles lol no wonder you made so many!
Most of it isn't hard work, lol! It's just a waiting game. It feels like forever until they are ready. -Lea
Do you have to use Crocs or could you use food grade buckets?
Hey. Trying this recipe they look great. Only problem I have is I could only purchase alum by pound to get it in time. Wondering what sort of measurement per gallon of water would you say to use? U mentioned a 1/4 of the box in video not sure how much I need to use since I will be using a pound container. Thanks
Hi! I just had to buy alum the same way. All the local grocery stores were out. I saved my alum box and filled it up from the bag. To match the recipe it takes approximately 10 teaspoons. (5 teaspoons per gallon of water) We just made our first batch using this measurement. It looks like it turned out right!
Backyard Homestead thank you for your reply. Looking forward to trying these.
@@SouthernFishing000 Good luck with them!! We love them. I have made about 6 batches so far this summer! Our cucumbers have been producing really well! -Lea
@@backyardhomestead2230 I just finished a batch of these pickles. They turned out great, however i did not use nearly as much alum as you. Recommendations are 1/4 tsp per qt or 1 tsp per gallon. That is what I used and the pickles are very crisp. I also used 2 or 3 grape leaves through the entire process and jarred the pickles with one grape leaf per jar.
Hello, I would like to try your pickles, do you need to keep them in the refrigerator after placing them in the jaw? Thanks for sharing.
Hi! We keep them in a room temperature cabinet until we get ready to use them. We refrigerate them only when we are getting ready to eat them. We like them cold. Thanks!! -Lea
I hope you like them if you try them!! We really enjoy them!!
@@backyardhomestead2230 Thanks for your reply. We will try your recipe this season. They look so good. Thank you for sharing.
I am definitely going to use this recipe this year when my cucumbers come in. It looks so good! I found the stoneware crocks with weights on Amazon. But I do have one question, where did you get the Dyno-mites shirt? It is so cute!
Good luck with the recipe! Our cucumbers have just started making this year. I'm getting ready to start making some more pickles this year!! Thank you about the shirt!! My brother coaches his son's youth basketball team and he designed the shirts for them. I liked the design, so he had one made for me at the same time. I love the design and the team name!! Thanks again!! -Lea
Thanks for the recipe and a nice video. Whats Alun I wonder?
Have a nice week and enjoy your pickles.
Alum is used in making pickles to firm the cucumbers when fermenting pickles. I looked it up, lol! It is also used in dyeing fabrics and tanning leather (which was a little disturbing to read). It apparently has some medicinal uses as well. I just know it makes the pickles crunchy. Thanks!! -Lea
This video is awesome! Another Mississippian here! Will you be doing a video on your dill pickle recipe this year?
Thank you!! I need to do that!! We keep experimenting with our dill pickles. I do a little something different every year. We haven't hit on one we love as much as the sweet pickle recipe. I tried something new already this year. I have to wait eight weeks before I can try them and see if I like them, lol!! Great to see another Mississippian!! Thanks again!! -Lea
Would love the dill pickle recipe! Not from Mississippi lol upstate New Yorker here. ☺️
I'm looking for a sliced cucumber in crock recipe like mom and dad made. Im going to try tweaking this a little, silcing first soaking half the days.
This recipe is delicious!! I'd love to hear how yours turn out!! Thanks!! -Lea
Question, why soak in vinegar if they're fermented? Nice video.
Thank you!! I don't really know. We are just following the recipe. This recipe was my husband's mother's mother's recipe from the 1920s. I just know it makes really crisp and delicious pickles! Sorry I can't be more help on the specifics...Thanks again!! -Lea
For sure going to try these! Why not waterbath?
The recipe said they would keep indefinitely without sealing, so we just never have put them in a water bath. Plus, we've heard that heating them would kill the beneficial bacteria. You could try it. I don't know if it would hurt the taste or not. Before, when I have water bathed other pickles, the pickles got a little less crisp. If it would make you feel safer, I would give it a try. I just personally choose not to do it. Thanks!! -Lea
How big are the boxes of spices and alum? I won't have 16lbs of cucumbers to do but I really want to try these. They look awesome.
The Alum is a 2 1/4 oz. box. The pickling spice I'm not sure on. It's whatever the large tin is in the grocery store, probably about 3 or 4 ounces. I wasn't able to find it in the grocery store this time, so I bought in bulk (so I don't have a tin to look at). What I have been doing is layering a layer of cucumbers about 1 inch thick, then 1 cup of sugar, then 1/4 cup pickling spice. This has been working out really well. It's not really an exact science. If you layer it in you can't really go wrong. I also had to buy my Alum in bulk. I've been putting 5 teaspoons per gallon of water. This has also worked well. They come out tasting great! Thanks!! -Lea
@@backyardhomestead2230 TY. Started my salt water today. Really looking forward to these pickles. They looked delicious.😃
@@michaelbroadhead8155 I hope you enjoy them. We've made about 40 quarts of them this summer. We just love them!! Good luck!!
replying. IM not mistaken, did you not use 2 can of pickling spice for thr 16lbs.
Hi! I don't think so, but I could be mistaken. As long as you layer the pickles, sugar, and spices it's hard to mess it up, lol!! I haven't been able to find pickling spices locally lately and have had to buy in bulk from Amazon. I don't even really measure when using the bulk spices. I just layer the ingredients in the crocks and it comes out fine. Thanks!! -Lea
@@backyardhomestead2230 The pickles turned our great, but I did not have enough juice to cover all the pickles. What do you do in that case. Thanks
@@shielarhoads7049 The times I have had that happen I have divided the juice evenly over the pickles in the jars and then topped them off with apple cider vinegar. That has worked well! Thanks!! -Lea
I’m just starting this venture, may I ask where you got your crocks? Thank you!
We ordered them online from Ohio Stoneware. We ordered the two gallon crocks with the weights and lids. Good luck with them!! -Lea
@@backyardhomestead2230 if you live in Ohio it’s in Zanesville Ohio fifteen minutes from me
I am new to canning, fermenting, ect.. I really want to try this. but, I love heat, garlic, dill and sweet all in one bite.. I am wondering if you know where I can find a good recipe for that done by fermenting..
I don't right off. This is the only fermenting recipe I have ever tried. We do this one every year, but I have never experimented much with any other fermenting recipes. Sorry!! -Lea
I am making this now. Just started them in salt brine. You didn't mention cutting the ends off of the cucumbers before soaking in salt water. Am I supposed to cut the ends off? Should I start over?🤔
We don't cut the ends off ours. It seems to work fine without cutting them off. We just soak them whole. -Lea
@@backyardhomestead2230 Lea, thank you so much for getting back to me. You are a wonderful person. I just know they will be delicious. 😊
@@sonomasyrah Thank you!! We have made about 4 batches so far this summer. They are turning out great!! I hope you like them!! I have trouble stopping eating them, lol!! -Lea
Hi, I'm attempting your pickles. I started another way then ran across your recipe, I soaked mine for 24 hours then drained them. They were left another 24 hours covered in fridge. Can I still proceed with your recipe? Also how do they keep without processing?
24 hours is not long enough to FERMENT the pickles which is what makes them shelf stable. If you used the recipe on those I would water bath canned them or keep them in the refrigerator. Then try her whole recipe on another batch.
Sorry, just saw this comment. Cheryl told you exactly right. We let the pickles sit in the salt water for 7 days. This is long enough for them to ferment and this is what allows them to keep without processing. Thanks!! -Lea
Do you have to slice the pickles?
Not sure! That's just what the recipe said to do. We've never tried leaving them whole.
I was looking for your dill pickle recipe, could not find. If you have one please give me your recipe. Thanks. 🇨🇦
We don't have one using this method, sorry! I use a different method altogether for doing dill pickles. We are going to do some experimenting next year with dill pickles since we enjoy the sweet so much. When we hit on one we like we will share it! Thanks!! -Lea
It's hard to find food grade alum here. Is there any possible substitute for that?
Hi! I don't know about substitutes, but I had to buy our Alum in bulk from Amazon this year. I couldn't find it anywhere in local stores!! -Lea
I hope you see this in time. How much alum is in that box? I can only find it in small jars that are 1.9 oz. Thank you!
Never mind, lol! I just read the recipe. Thanks for sharing this recipe!
Glad you found it in the recipe! I just bought a large bag of alum from amazon. I couldn't find any in the local grocery stores. I'm just going to weigh out the quantity it calls for on a scale. Hope you like the pickles!! Thanks!! -Lea
@@backyardhomestead2230 I just came back to say how delicious those pickles are!!! Mine are just on the first full day of soaking in the syrup, but they are so salty sweet and crispy. I was nervous about the different steps and some of my cucumbers were on the largish size, but I just went back and watched your video for reassurance. Thanks for doing such a clear job of showing how to make them. This will go in my keeper file.
@@smiller646 I'm so glad you like them!! Like you said, they are salty and sweet, kind of an unusual taste, but we love them!! Thanks for letting me know!! -Lea
Wonderful recipe!!! where did you get your crocks and what size are they?
Hi! Thank you! The crocks are 2 gallon crocks. We got the crocks, lids, and weights from Ohio Stoneware. We got them about three years ago and have been very pleased!! Thanks again!! -Lea
Sorry I have a second dilemma ..you use a tin that says pickling spice but everything I see is more for dill pickles ..is there a difference in your pickling spice tin flavors versus the other?. I see something called mixed pickling spice and it’s in a 3.25 ounce tin ..Is that the size of tin that you’re using? Also is the Alum tin 2.37 ounces? Is that the size you are using? Also I did not or could not find the recipe that you mentioned in your video. Just some notes
It's the same pickling spice. We use it in our dill pickles and in our sweet pickles. Both of those sizes you mentioned sound like the correct ones. We weren't able to find the tins of spices last year so we bought in bulk and had to estimate, but the sizes you mention sound correct. I typed the recipe out in the video description. I hope your pickles turn out well!! Sorry I didn't see this message sooner!! -Lea
Where did you list the recipe?
The recipe is typed in the description. Let me know if you have any questions!! -Lea
So, just to be certain- you don't seal the jars. You don't refrigerate them. They will keep in the pantry with just a tight lid?
Yes, we don't seal the jars or refrigerate them. They keep fine. We have kept them up to a year, but we generally eat them before that much time goes by. They are really tasty pickles, lol!! Thanks!! -Lea
would sugar substitue like "Swerve" work?
I honestly don't know, but I wouldn't think so. The sugar is what makes the syrup. If you try it, I would be interested to know how it turns out! Thanks!! -Lea
Do you have a recipe for dill pickles?
We use a slightly different one every year. I haven't found one that I am in love with like the sweet pickles. We tried a recipe for zesty dills this year. We can't taste them for eight weeks, lol!! If they turn out good I will share the recipe next season. Thanks!! -Lea
@@backyardhomestead2230 I am looking for an old recipe that is not kosher and doesn't have garlic in it. I remember the old pickles and it didn't have garlic in it. It is like the hamburger dill pickles.
@@CelticTechno I'll keep my eyes out. The one we made this year was loaded with garlic.
How long have you kept these without refrigeration?
We made this batch this past summer and kept them in the cabinet un-refrigerated. We are still eating them. We took out a jar last weekend and ate them. Still good!! Thanks!! -Lea
@@backyardhomestead2230 thank you !
Doing it that way does it smell up the whole house?
It doesn't. I have noticed a faint smell when I take the lids off the crocks, but that is all. Thanks!! -Lea
Alum = aluminum does this not trouble you?
Haven't worried about it. I looked it up and read that using it in small amounts is safe. Sure makes the pickles taste good! -Lea
im from clarksdale miss
Nice to hear from a fellow Mississippian!! Have you ever been to Morgan Freeman's blues restaurant? Thanks!! -Lea
@@backyardhomestead2230 no I haven't, I haven't been back for 15 years.
Are these actually fermented and contain probiotics with this method?
I'm not positive. We don't make them for that reason, we make them because they taste good, lol! But from what I've read about fermentation, this sounds like it fits the bill. They are soaked in the salt solution and kept in an anaerobic environment. Then they are soaked in vinegar again in an anaerobic environment. They are never heated to kill the beneficial bacteria that develops. I would think they would contain all the beneficial bacteria and probiotics, but again I am definitely not sure. I only know they taste good. Thanks!! -Lea
Backyard Homestead they do look good. I will have to try it. Thanks for the reply. 😊
You should leave them whole
👍😃🙏❤️🙏
Thanks for watching! These pickles are really good!! -Lea
What happens if you don’t have seven days to soak in salt water. Is it possible to shorten that length of time? Also I was told you had to do three water baths to remove the salt? Why would I do that if I spent all that time soaking them in The salt water? The reason I’m asking is because I ordered 25 pounds of cucumbers and I am leaving on vacation. I have pre-cut them into chunks and brined them in the salt bath but if I take them out now they won’t have had but 36 hours in the salt brine. Or can I leave them in the salt brine for over a week. Again I have cut them into chunks they are not whole. I sure hope you see this message quickly. My gut tells me to leave them in the brine and deal with them when I come home next week which will leave them in the salt brine for a total of nine days. But I could also finish them before I leave if I take them out of the salt brine today after 36 hours. Thank you for your help and suggestion
So sorry!! I just saw this!! It's probably too late for this advice, but I would go with your gut and leave them in longer. I think we have left them longer than the seven days before and they were fine. I think they might not have time to ferment if you take them out after only three days.
Why skim top if your just going to drain it anyways?? One less step!
True, never thought about it, lol!! I'll do that this year if I remember! Thanks!! -Lea
Can you send me a picture of the recipe
Hi! I put a copy of the recipe in the description. Let me know if you have any questions about it! Thanks!! -Lea
You don’t have to water bath them
@@mattgarrett571 We have never water bathed them. We just keep them room temperature in a cabinet and they keep fine!!
Is that a 2.37 oz can of alum
@@mattgarrett571 Yes, the box we had was 2.37 and we just had to eyeball about half the box.
AAAAHHHHH SAVE THE BRINE! Use it for your next batch of pickles.
I did not know that!!! Thank you!!!
Too much steps & Too much work, i'll rather go to the grocery store and grab the biggest jar i can find !!!
Lol!! We used to do the same thing, but these are really delicious. The flavor is really unique too. I have never been able to buy any that taste as good. Thanks!! -Lea
Check the ingrediants. Bill Gates and Katey perry night Braggs Apple cider viniger. Why you watching then.
Nothing "easy" about this recipe.
It's not that bad, just a lot of waiting, lol!! -Lea