I just noticed her Alaska shirt. I was married 29 years ago in Nome, Alaska to my beautiful wife. Sadly, I just lost her. But at least I have great memories.
oh yeah, I just finished day 9. I speared a few, chipped a few and left some whole. I have my Grammies recipe ( which is awesome ) but wanted to try the 14 day vs. her 45 day. So thanks for this.
@@lindapritchard5854 Great recipe....nice and crunchy. I am doing my last 20 pounds at day 7 today. It will be a total of 80 pounds for this season of sweets and 20 pounds of garlic dill and 40 pounds of chips, bread and butters for a grand total of 140 pounds in total for all. Whuff, tired. But now I have a lot for gifts and the food bank in our community. Thanks for sharing this fantastic recipe.
Thanks for sharing this video.i grew up eating these ,watching my grandmother make them ,she used a churn.they are so good haven't had any since I was young I will be making them now
Thank you so much for your video!!!! I have my grandmother's recipe and it is very vague, I was trying very hard to decipher it. Your video coincides with her recipe and is Much clearer!! I am on day 6 right now and so looking forward to the pickles. Thank you, thank you, thank you!!!
For years we have made something very close to this except we use 5 gallon buckets. Instead of adding more sugar the sweet brine is boiled and poured back over the pickles. At least one batch we make wickles. Do exactly what you have done except in the brine goes one cup of crushed garlic and 20 dried whole chili peppers .....search wickles on the net. Sounds crazy but they are sooooo good!
I made these last year. They remind me just like my Grandmas. So crisp and sweet! :) I have one batch down canning tomorrow, one starting and one going in brine tomorrow. This recipe is so forgiving.
I made some "lime Pickles" today from the Mrs. Wadges receipe.. My grandma used to make a 14 day pickle, I can still taste them. I hope this is like her receipe. I am new at this and am searching for a crock. Thanks again.
I followed your recipe several years ago. I was unable to find a crock or glass container big enough so i bought a cheap mop bucket from Walmart. The pickles turned out wonderful and everyone loved them. Especially my grandchildren! I made a batch last year, however, they turned out too sweet and more like a candied pickle. What did i do wrong?
I also have a batch ready to can in 2 days. I have tasted them at day 11/12 and the sweetness is just right for our taste. Do I need to just let them sit till day 14?
It is best to use new crocks as the old ones lots of the time had lead in the glazing that acids from pickling can leach out into your product! As to salt all you need is a 2 - 3% solution, there are tables on line that show how much salt to use per volume of water.
Diana Thomas we are about 900 feet above sea level and I process 20 minutes for quarts 10 for pints. Also when you are in the home stretch just taste your pickles to determine if they are sweet enough for your taste to can.
Ohh yeah! I love sweet pickles. I wish I could have kept everything straight, got a bit complicated at the end. I’d be making a smaller batch anyway, but I didn’t understand if you keep putting more sugar every day in the brine or ? If so I wonder why the sugar doesn’t crystallize?
After you have the pickles in the salt brine and then the alum water and you have poured it off and rinsed with boiling water on day 10!you start the sweet syrup. And yes you add sugar for the next 4 days everyday and no it never crystallizes. Happy pickling!
@@lindapritchard5854 thank you so much! LOVE your quilling videos and this one, you’ve made the quilling very clear and easy to understand. I always had a hard time with the sewing and hadn’t tried it because of that. A big thanks Mrs. Pritchard!
bburg1977 you leave the crock in a cool room. Not the refrigerator or the can’t ferment. Too hot of a room they spoil. So if you have a cool room or basement that is perfect.
Just a question. I’m working on days 11-14. I had an emergency & had to leave my home for a full day. I missed doing day 12 with adding the sugar. Will the pickles be ok with them sitting in the pot an extra day with me picking up where I left off & just go forward?
Yep they will be fine. By this time they are pickled and just getting sweeter everyday. You might even taste at day 14 and decide if you want to add that other day. It’s up to you.
How long have you been making these pickles? Have you ever tried replacing new water that is not hot? Do you know if the hot water is actually a necessary part of the pickling process?
@@lindapritchard5854 I'm so very glad that I came across your video on the 14 day pickle that's the way my grandmother done them. Thank you so very much.
joshua12345j Yes Joshua just soak your pickels in the crock and at the time I added the syrup you can change to a dill or what ever pickle recipe you want.
Do they sell the recipe at Walmart. I'm just starting to get into canning and I really have no idea what I'm doing lol. But I love to garden I just usually give what I can't eat away so I figured I'd try this.
Janet Wachter good question. Maybe after the initial 10 days of soaking in salt water the fermentation is done from then on we are pulling out the excess salt and adding the flavoring to the pickle.
Mike Vagg when you first make your pickle syrup it's 5 lbs sugar for every quart of vinegar. Then each day after add a cup for every quart of vinegar you have made for your syrup the day before. You can taste them and use less sugar if you think they are sweet enough after a day or two or three.
I am making pickles I had already started another recipe before I seen yours next time will do yours my sisters mother in law gave me her recipe you brine them for 14 days but when I sliced them some of them have white spots what causes that
Alum? Are you kidding? Alum is Aluminum. Search for an old fashioned fermented pickle recipe that doesn't destroy enzymes (with heat) and, for crispness, leaves are added that contain tannin, such as grape leaves, tea leaves, etc. My pickles are lovely and crisp. And completely natural. With natural probiotics.
Just saying wouldn't do it. I have several crocks, I'm a bit of a collector. I would not take the chance but I am open to hear from other folks. You are one and seem to have had no problem. Have you been lucky or is it totally safe.? For me the definitive answer is still out there.
@@billastell3753 Been pouring boiling water in crocks for years. More than just for this style of recipe. Others call for it too. Never had an idsue and neither have my mother, grandmother, or even great grandmother
