Let me just get this out of the way: I am obsessed with pickles.
No, really. Obsessed.
I always have at least three (okay, maybe five) open jars in my fridge, and I’m 100% that friend who will happily take any pickles you don’t want.
Extra spear on your plate? Yes, please. Pickled onions left behind on your taco? I’ll take them.
I’ve even been known to drink the brine…
My love of pickles is a running joke among my family and friends, but it’s the kind of joke where everyone also low-key benefits, because I’ve made it my mission to master every kind of pickle recipe.
And today, I’m sharing one of my all-time favorites: Old-Fashioned 14-Day Sweet Pickles.
If you’ve never tried this kind of recipe before, let me tell you, it’s a labor of love, but it’s so worth it.
These sweet pickle slices have that nostalgic crunch, that perfect balance of sugar and spice, and a depth of flavor you just won’t find in anything store-bought.
This is one of those recipes that tastes like summer, like family gatherings, like something your grandma might have kept in a stone crock.
Let’s dive in.
What Are 14-Day Sweet Pickles?
14-day sweet pickles, sometimes called icicle pickles, are a classic old-fashioned method of preserving whole cucumbers by soaking them in a salt brine and then slowly introducing a sweet syrup over the course of two weeks.
It’s a process rooted in patience, and the payoff is unbelievable.
They’re firmer, crunchier, and more flavorful than quick pickles, thanks to the slow brine and the gentle daily infusion of spices and sugar.
And while they’re sweet, they’re not grossly sweet, especially when you’ve added the right blend of pickling spice, celery seed, and just the right amount of sugar.
The best part? Once you make them, you’ll want to eat them with everything: potato salad, chicken salad, or straight out of the jar.
Supplies You’ll Need
Before we get started, gather everything you’ll need.
- Canning jars – I use sterile pint jars for easy gifting and stacking
- Screw bands and new lids
- Stone crock, pickle crock, or a large food grade plastic bucket
- A suitable 1-gallon container if you’re scaling down
- Clean towel and a dinner plate to weigh cucumbers down
- Small cheesecloth bag or spice bag for the pickling spices
- Glass containers for prepping
- A pot, tongs, ladle, and optional microwave oven if you’re doing smaller batches
Ingredients
Here’s what you’ll need to make a solid batch:
- 2 gallons of cucumbers (smaller, firm ones are best)
- 1 cup pickling salt
- 1 gallon of cold water
- 1 tsp alum
- 6–8 cups sugar total
- 1–2 tbsp pickling spice
- 1 tbsp celery seed (optional)
- More fresh water and boiling water for rinsing and canning
Step-by-Step Instructions
Day 1: Brine Soak
Wash and scrub your fresh cucumbers, trimming the blossom end off each one. Soak them in a salt brine—that’s 1 cup of pickling salt dissolved into 1 gallon of cold water.
Place a dinner plate over the top to keep everything submerged, then cover with a clean towel. Leave it at room temperature overnight.
Days 2–6: Refresh the Brine
Each next day, drain and replace the salt brine with fresh. This keeps the cucumbers crisp and helps prep them for their transformation.
7th Day: Alum Soak
Soak cucumbers in alum water for 24 hours to help them stay crunchy and retain that pretty dark green color. Rinse thoroughly afterward.
8th Day: Sweet Syrup Begins
Make a syrup with 3 cups sugar, 1 ½ quarts water, and pickling spice in a small cheesecloth bag. Bring it to a full boil, then pour over the cucumbers. Let it sit.
9th–13th Day: Reheat + Repeat
Each day, drain syrup, reheat to a boil, and pour it back over the cucumbers. On the 10th day, feel free to place celery seed into the syrup for extra flavor.
14th Day: Final Prep
Reheat the syrup for the last heating. Pack pickle slices or whole cucumbers into hot jars, pour hot syrup over them, leaving a ¼ inch space from the top rim.
Remove air bubbles, wipe the top edges of the jars, and apply lids and screw bands.
Canning & Storage
Let’s talk about sealing up all your hard work.
Canning may sound intimidating if it’s your first time, but once you get the hang of it, it becomes second nature.
It’s also essential for making sure your jars of pickles last more than a week in the fridge.
First, make sure your sterile pint jars are clean and warm. You can run them through a dishwasher cycle or boil them in water to sanitize.
Same goes for your lids and screw bands. They don’t need to be boiled, but should be hot and clean.
When you’re ready to fill the jars, do so while they’re still warm to prevent cracking from the temperature change.
Ladle your hot syrup and pickle slices into the jars, leaving about ¼ inch space between the top of the jar and the lid. This space—called headspace—is key for a proper seal.
Before sealing, always remove air bubbles by gently running a non-metal utensil (like a chopstick) around the inside edge of the jar.
Then wipe the top rim with a damp cloth to ensure a tight, clean seal.
Lower your filled jars into a boiling water bath, making sure the water level is at least an inch above the top edges of the jars.
Bring to a full boil, and process the jars for 10–15 minutes depending on your altitude and jar size.
Once processed, remove jars and let them sit undisturbed for 12–24 hours. Check the seals. The top of the jar should not flex or make a popping sound when pressed.
If any didn’t seal, no big deal—just refrigerate and eat those first.
Properly sealed jars can be stored in a cool, dark place for up to a year. Mark the lid with the 14th day (aka your canning date) so you’ll always know when they were made.
And remember—these pickles get better with a little time, so try to wait at least a week before opening.
Serving Ideas
If you’re anything like me, you won’t need a reason to eat pickles. But in case you want a few ideas to branch out beyond eating them straight from the jar (guilty), here are my favorite ways to enjoy these day pickles:
- On a sandwich – Especially with roasted turkey, BBQ pulled pork, or a grilled cheese. The sweet pickle slices cut right through the richness.
- Alongside a meal – They shine next to classic comfort food like chicken salad, potato salad, fried chicken, or burgers.
- In a snack plate – Build a little “snack board” with cheddar, crackers, pickles, and nuts. It’s low-effort, high-impact.
- On a charcuterie board – Slice thin and serve with cured meats, mustards, and cheeses. The sweetness balances salty cured meats like prosciutto or salami.
- Chopped into egg salad or deviled eggs – Just trust me here.
- Gifting – These pickles make amazing homemade gifts. Just use smaller batches, tie on a tag with twine, and voilà—holiday, hostess, or “thinking of you” perfection.
- With southern dishes – Think: collard greens, cornbread, mac and cheese. A good sweet pickle makes the plate complete.
And of course, don’t underestimate the power of a crisp pickle eaten on its own while standing at the fridge door. That’s a personality trait, honestly.
Troubleshooting Common Problems
Pickles turned out too soft or mushy?
This is the #1 issue people run into with sweet pickles. The most common culprits are overripe cucumbers or skipping the alum water step. Also, don’t forget to trim the blossom end—it contains enzymes that break down the cucumber.
Brine looks cloudy or syrup is off?
Cloudy brine is usually a result of using the wrong salt. Pickling salt is pure salt, without anti-caking agents or iodine, which can cause cloudiness. Another cause could be unclean containers. Always use food grade plastic, glass, or ceramic—not metal.
Too sweet or not sweet enough?
This is all about personal taste. This is a sweet pickle recipe, but if it’s too much, you can reduce the cups sugar by 10–20% next time. Want it tangier? Add a little vinegar on the last heating day.
Jars didn’t seal?
Always double-check the rim of the jar before sealing. Even a little syrup can prevent a good seal. Also ensure you remove air bubbles, use clean tools, and process jars long enough in the hot water bath.
My pickles shriveled up!
This usually means the syrup was too strong, too soon. It’s important to build up the sugar syrup over days—don’t dump a full-strength batch on day one. It’s a 14-day process for a reason.
Frequently Asked Questions (FAQ)
Q: Can I start with store-bought cucumbers?
A: Yes, but make sure they’re fresh and firm. Avoid waxed cucumbers (which some grocery store varieties are coated with), as they won’t absorb the brine well.
Q: o I need to use a crock, or can I use another container?
A: A pickle crock or stone crock is traditional, but not required. A suitable 1-gallon container, food grade bucket, or even a large glass mixing bowl will work—just make sure it’s non-reactive.
Q: Can I slice the cucumbers before brining?
A: Yes, but keep them on the thicker side (at least ¼ inch). Thin cucumber slices may soften too much over the 14 days.
Q: What is alum and do I have to use it?
A: Alum is used to keep pickles crunchy. It’s optional but highly recommended for this recipe. If you skip it, make sure your cucumbers are very fresh and keep them cold before starting.
Q: What’s the best way to store these pickles long term?
A: Once properly canned in sterile pint jars, they can be stored for up to a year in a cool, dark pantry. Once opened, keep in the fridge and use within a couple of months.
Q: Can I make this in a smaller batch?
A: Absolutely! Halve everything and use a 2-gallon crock or smaller food-safe container. This recipe is flexible.
Q: Is it okay to reuse leftover brine?
A: For safety reasons, always make a fresh batch of syrup each next day. Reusing brine or syrup can lead to bacterial growth and inconsistent flavor.
Q: Can I skip the daily syrup reheating step?
A: It’s tempting, I know—but don’t skip it. Reheating the sugar syrup each day helps it absorb slowly and evenly into the cucumbers, which is what gives these pickles their signature flavor and texture. Skipping it could lead to uneven sweetness or mushy pickles.
Making old-fashioned 14-day sweet pickles might sound like a project—and it is—but it’s also incredibly rewarding.
There’s something so satisfying about checking your pickles each day, watching them slowly transform, and knowing you’re creating something that tastes amazing.
This is the kind of recipe you make once, then again and again.
You’ll taste them weeks later and think, “Okay, I get the hype now.”
And if you’re anything like me, you’ll be planning your next time before the first jar is even gone.
Now if you’ll excuse me, I’ve got a few gallons of cucumbers waiting to be transformed…and about three jars already open in the fridge.
