• Grannyisms

  • Buy Paul & Pap's Music

  • www.flickr.com

« Appalachia Through My Eyes - English Ivy | Main | Appalachia Through My Eyes - Whorled Loosestrife »

July 30, 2011


Feed You can follow this conversation by subscribing to the comment feed for this post.

Melissa-great to hear from you-thank you for the comment! You know I never noticed the difference in her recipe and the one her son (my husband's grandfather) handed down through the family to us. His recipe is typed so I guess I just assumed hers was the same : ) But his is the one I've used for the last 20 years and it does indeed use 5 quarts of sugar. The end result is a very thick syrup which surrounds the pickles. I believe the sugar is part of the preservation factor for the pickles as well as the reason the pickles keep such a nice crunch even after they've been canned. Its funny you should comment on the old post-I'm getting ready to have a pickle along on the blog in the next week or so. I'll share each step of the 14 day pickle process as I go and invite folks to pickle along if they'd like.

I also wanted to mention-the recipe is easily halved if you'd like to give it an easier try the first time around.

I hope you have a great evening and I hope you drop back by the Blind Pig often!


Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia

I can do the math....63 years missing her mom. DUH.

UPDATE: Brought the pickles to my family gathering. Mom tasted them, her eyes widened as she exclaimed these are my mother's icicle pickles! Her mother had died when mom was 12. She hasn't tasted these since that time......Thank you for sharing this wonderful recipe-it gave my mom back a little of her childhood. No small thing when she is 75 years old-missing her mother for 53 years...

WOW! These are hands down the best pickles I've ever tasted, and I'm only on day 12....Thanks for sharing your recipe,Tipper....The food grade bucket is working well. Next year I'm making a huge batch. Or maybe this year, if I can find some more cukes. The cuke season is coming to a close here:(
My dear husband, the Pastor, stated flatly that he hated sweet pickles. I asked him to taste these, and his eyes flew open and exclaimed that these were really good! There was flavor-instead of the flat sweet candy pickles that the store sells. Yippee!

These sound so good!! I hope my cukes start producing soon. I would like to try these!

Thanks for linking up at the Carnival of Home Preserving!

I just had to make a commment about these pickles, when we were growing up mom and dad always had a large garden and canned alot of things, there were 9 of us kids, and mom canned pickle just like these, mom passed away in 1994, and whenever us kids got together, we would always talk about the "good old day" and these pickles would always be mentioned, we always called them Mom's Pickles, well, this summer my youngest brother and his wife made them...wow, talk about bringing back memories....

Ooooh, that sounds good! Thanks for the recipe and thanks to B. Ruth for more advice. Sometimes you just can't find some of the old timey things, like alum.

Love, love, LOVE pickles. Can't get enough of them. Have never tried to make them, but might give it a shot. Farmers' markets haven't had many cucumbers for sale yet (late spring making everything kinda behind). Will keep my eyes open and maybe give it a shot.

Jim-I don't have a clue!!! You'll have to tell us if no one gets it right : )

Blind Pig The Acorn

Celebrating and Preserving the

Culture of Appalachia


I've never done 14 day pickles. We canned pickles last weekend and I just used the dill packet from the store method. They turned out really great though - nice and crispy!

I've only made bread and butter pickles and they aren't very crunchy. I'll have to try these.

Tell your readers that usually any good hardware,especially smalltown hardware stores, Tracter supply, Co-ops has new crocks for sale..I would rather use a new crock rather than an antique unless it has been used every year for generations like Tippers..I would not buy an antique crock to use..I do not trust the condition of the glazes..If I lived close I would loan you my crocks..I bought new to make pickles in several years ago...
If you are close to a Mennonite or Amish community, their stores usually carry crocks and all canning supplies..I buy a lot of things from them..cheeses are great...'wait we are talking about pickles' ha...Also...you could substitute a new product probably in your pickles made by Ball called Pickle Crisp, it is being substituted for alum....Some folks got scared of alum and started using Pickle crisp...the directions are on the bottle..I put it in my freezer pickles this year to make them crisper...A lot of folks don't like to use slaked lime for crispness either, In recipes using slaked lime it is always washed drained and washed away...I still used slaked lime recipes and always added a tiny bit of alum to my pickled beans and okra as well as pickles...I always found alum in the grocery store in a small tin..well guess they are plastic or glass now..otherwise a good canning supply store should have alum..
The way I figure this is my Mother, Grandmothers and Aunts used slaked lime, alum in all recipes that needed it for crispness, etc..One Granny lived to 79, one lived to 89 and Mom lived to 93..and a great Aunt lived to 103 actually just short of 104..so I think it wasn't any of those things that did them in..
Thanks Tipper,

Tipper--I'm not a huge fan of most kinds of pickles, but I do like them in tater salad and deviled eggs. Anastasia's post does remind me of two kinds of pickles I do like--watermelon rind and peach. I think that's partly because they are a treasured food memory, something most of us carry with us as part of our mental baggage, whether we realize it or not.
My Grandma pickled lots of peaches, and about mid-afternoon on a summer day as hot as this one is, I'd go to the refrigerator and get one out of the jar of peach pickles which always seemed to be there. Similarly, I fondly remember eating watermelon with strick instructions from Grandma: "Now you'uns save those rinds, I'll make a run of pickles out of 'em. I haven't had either, at least not the home-made version, in a 'coon's age.

P. S. I'm guessing that most of you wonder what in the world Anastasia is talking about when she mentions aubergines. I know, but only because of having spent several years of my life in the British Isles. How many know what the vegetable is?

I remember bread and butter pickles! These sound really good. I don't imagine I will try them but admire you for doing so. Thanks for visiting my blog!

I've never tasted these pickles before. They sound delicious. We used to make bread and butter pickles when I was growing up. I like pickles especially with pinto beans. Thanks for sharing the recipe.

Sheryl-you can usually find Alum in any grocery store-its with the other spices, salt, pepper, etc. If you try them I hope you like them : )

Blind Pig The Acorn

Celebrating and Preserving the

Culture of Appalachia


I really don't know if I've had them or not, so many friends make pickles. This recipe looks doable, I might try my had at it if I can find alum. drugstore?

Jen-last year when we were talking about pickling in a crock-several readers said they had tried plastic buckets-food grade-and had good success with them. I know buckets are waayyy cheaper than crocks.

Blind Pig The Acorn

Celebrating and Preserving the

Culture of Appalachia



Pickles are good and we eat them a lot. I'll bet The Deer Hunter's potato salad would be super good!


I have never made pickles, but I adore them. Need to find a crock...wish me luck!

Sounds like a great recipe and I shall have to try it!

Oh yes, my Aunt Helen always made 14 day pickles. The house would smell so good. She has been gone a number of years. I tried to find her crock, whick was huge. It had disappeared, dont know who took it. Wish that I had it just for the memories. Picked my first pickle from the the test plants. The good day and the bad ones are the same for now. Barbara

How great to have a family recipe that you know has been used with success for generations...
I have a similar recipe for sweet crisp cucumber pickles..but doesn't take quite 14 days..
I am like you the best potato salad made, is one with sweet crisp homemade pickles in it...Thanks for a great post...
Makes me want to can more pickles...NOT...I'm over pickles here for one year...but I would gladly take a jar of yours..they look so good..Ha
Thanks Tipper,

I've made my mom's 14-day pickles. That recipe calls for oil of cinnamon and oil of cloves rather than the whole spices. It makes a great, crispy sweet pickle.

In Cyprus, we pickle all sorts of vegetables such as peeled onions, peppers, aubergines, marrows, celery, cherry tomatoes, cucumber, cabbage, cauliflower but also fruit, hard eggs and walnuts. Homemade wine can be used or cider vinegar for pickling but it must be prepared in advance by adding whole spices in a muslin bag for about 6 weeks. Ground spices cause clouding. The spiced vinegar can be used either cold for vegetables that are best crisp, such as cauliflower and onions, or hot for fruit pickles.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

  • About/Contact

  • All images and content are subject to copyright and are the sole property of Blind Pig & The Acorn. If you like what you see or read (I hope you do) and would like to use it please email me and ask at tipper@blindpigandtheacorn.com
    © 2008-2015
Blog powered by Typepad