Seven-Day Pickles

By Ann Fulton

Jump to Recipe

Seven Day Pickles have been a family favorite around here for too many years to count. The tried-and-true recipe originally came from the grandmother of a dear friend and offers a taste of summer all year long!

 

 

 

Every summer, I look forward to making seven-day pickles.  Although the name implies a long, arduous process, the steps are quite simple and require just a few minutes most days. The reward is a sweet pickle that is unlike any other I have tried.  Growing up, I only liked dill pickles…until I tried these.

The main trick is to find a week when you will be home every day.  The last day is when the actual canning takes place although, to eliminate that step, the pickles can simply be packed in jars and stored in the refrigerator. Vinegar is an excellent preservative and, believe it or not, these pickles taste just as great after a year as they do right away.  They even keep their crunch.

 

IMG_5734
IMG_5763

If you like sweet pickles, you MUST make these! They're crisp, crunchy, and loaded with flavor. The recipe has stood the test of generations, and even the dill pickle lovers of the world seem to devour them! So good in burgers, salads, and on their own!

The original recipe calls for seven pounds of cucumbers. I have found, however, that using a lesser amount of cucumbers ensures there is sufficient brine to cover the pickles in the jars and still yields plenty to save and to share. If you prefer a larger batch, I recommend using 1 1/2 times the brine recipe for amounts greater than four pounds and up to six or seven pounds of cucumbers. After that, I would double the brine…and make sure your bowl is really big!

 Seven Day Pickles have been a family favorite around here for too many years to count. The tried-and-true recipe came from the grandmother of a dear friend and offers a taste of summer all year long!

Seven-Day Pickles
I have always kept the bowl of pickles on the counter throughout the weeklong process. Recent food safety guidelines are stricter, however, and do recommend placing most food items in the refrigerator after two hours to avoid food-born illness. After day seven, I refrigerate the finished jars, where the pickles will keep indefinitely. If you choose to process the finished jars in a hot water bath, the pickles may then be stored at room temperature.

Yield: 4 pounds of cucumbers yield approximately 7 cups (3½ pints) of pickles.
Ingredients
  • 4 pounds of small cucumbers
  • Water to cover
  • 1 quart white vinegar
  • 8 cups sugar (don’t worry, this is just for the brining liquid; you don’t eat it all!)
  • 2 tablespoons kosher salt
  • 2 tablespoons mixed pickle spices (I buy a pickling blend available in the spice aisle; wrap in cheese cloth for easy removal)
Instructions
  1. Wash the cucumbers, drain well, and place them in a large, non-reactive bowl (this means ceramic, enamel or glass as opposed to metal). Pour boiling water over the cucumbers to cover. Let stand at room temperature for 24 hours. (Placing a dinner plate on top will help keep the cucumbers fully submerged.) The next day, drain and rinse the cucumbers. Place the cucumbers back in the bowl, and repeat this step each day for the first 4 days.
  2. On the fifth day, drain and rinse the cucumbers, and then cut into approximately ¼-inch coins. (I prefer my pickles on the thicker side; adjust thickness according to your preference; see notes.) Put them back into the bowl.
  3. In a large pot (still on the fifth day), combine the vinegar, sugar, salt, and the wrapped spices. Bring the mixture to a boil, and then carefully pour over the cut cucumbers.
  4. Let stand for 24 more hours. On the sixth day, drain the syrup and bring it to a boil. Pour over the cucumbers.
  5. On the last day, drain the syrup again and bring to a boil. Add the cucumber slices and bring to the boiling point.
  6. Pack into clean canning jars, leaving ¼ inch of headspace. Discard the bundle of spices. Process the jars for 10 minutes or store in the refrigerator.
Notes
  • When slicing the cucumbers into coins, make sure to cut off and discard approximately ⅛-inch of the blossom end. It contains an enzyme that can cause the pickles to soften over time if not removed.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *

Comments

    1. Ann Post author

      Hi Margaret, Everything seems to be fine from this end. Perhaps there was a temporary glitch on one end or another. If you’re still having problems, please let me know and I’d be happy to email the recipe to you.

      Reply
  1. Joan

    I love this recipe. I have made these pickles for years, with one variation from yours. Instead of using pickling spice, I use cinnamon sticks.

    Reply
  2. MELINDA

    Do you leave the spices in cheesecloth in with the vinegar and pickles for days 5,6,7 or do
    You remove after boiling with vinegar?

    Reply
  3. Deb

    Thank you for your directions – exactly the same recipe I received from my mother-in-law.

    In the years that I made these pickles before my mother-in-law passed, she had indicated that if your cucumbers resulted in bubbling or foaming any time within 24 hours after pouring boiling water over them, you should not continue with that batch of pickles – that that meant something was wrong with your cucumbers. Has this ever happened to you – what is your opinion? Have you ever heard of this happening?

    My mother-in-law processed many foods in her lifetime and I have always followed her instructions.

    Reply
    1. Ann Post author

      Hi Deb, That has never happened to me and I haven’t heard of it–but just yesterday someone asked me if I’ve ever had garlic that turned blue when making pickles! (I haven’t, but if you’re interested, you can read the comment under my recipe for Old-Fashioned Horseradish Pickles.) Anyway, I just did a little research and everything that I found talked about the bubbling that can happen during fermentation, which isn’t what you’re referring to. I have had cucumbers that are hollow in places (this can happen when growing conditions aren’t ideal), and that can cause some air bubbles to escape. I wouldn’t expect them to foam though. I’m not sure I’ve really answered your question, but it seems like your mother-in-law steered you well!

      Reply
    2. Ingrid

      I have had foaming and a bit of an unpleasant odor in the past but just rinsed them well and proceeded to use them. I think my cucumbers may have been getting a little old. In any case the pickles were delicious and I had no problems. This time around I used the cucumbers on the day they were picked and there is no foaming.

      Reply
      1. Ann Post author

        Great news, Ingrid. Fresh cucumbers are always a safer bet, and it sounds like your last batch was about as fresh as it could possibly be! I’m glad you liked the recipe enough to repeat!

        Reply
  4. Lynn Davis

    I make these but I chop the cucumbers up and make relish.
    So easy when making potato salad, deviled eggs, tuna salad, etc…..

    Reply
    1. Ann Post author

      I love that idea, Lynn! The flavor is perfect for relish. I often put these in my hamburger instead of relish. In fact, I just opened a new jar for a cookout this weekend!

      Reply
  5. Chereé Post author

    Well – the pickles are amazing! I took the advice you gave me via email and seeded my regular slicing cucumbers. I sliced them into ½” to ¾” slices and took a donut hole punch and punched out the middle. I call them Sunday Pickles because they are holey! Great flavor! I’m going to do another batch and add jalapenos in the jars when I can them.

    Thanks for the recipe!!

    P.S. We grow our cucumbers vertically in a large cage. This makes our slicing cucumbers longer and not as fat as horizontally grown cukes. We had an abundance so I just used them for the pickles!

    Reply
    1. Ann Post author

      That’s awesome, Chereé! Thanks so much for the feedback. I’m delighted they were a success and I love the name!

      Reply
  6. Mary Stayner

    When I sliced my cucumbers some of them were almost hollow, does that mean that I shouldn’t use them? What did I do wrong? Help! 🙂

    Reply
    1. Ann Post author

      Hi Mary, Holes in cucumbers are usually a result of drought or lack of water when growing. This has happened to me, too, and it’s a bit of an unwanted surprise when you cut into them. The good news is, though they may not look perfect, they will usually taste fine. That said, if I come across some that are almost hollow, as you mention, or are at all spongy, I discard them. I do think that most of your pickles will turn out well. Let me know if you have any more questions!

      Reply
      1. Mary Stayner

        Thank you SO much! I will proceed…really looking forward to tasting these…hoping they are like my mom’s that she made when I was little…in an old crock… 🙂

        Reply
    1. Ann Post author

      Hi Carrie, If it’s close, I would add a little water to cover. It’s best to have the pickles fully covered. If you used more cucumbers and you have a lot that aren’t submerged, you could make a fraction of the brine recipe to add in. I hope that helps. Let me know if you have any more questions!

      Reply
  7. Pingback: Old-Fashioned Horseradish Pickles — The Fountain Avenue Kitchen

  8. Marge

    I HAVE MADE THIS RECIPE FOR YEARS. I HAVE NOT PLACED IN WATER BATH FOR 15 MIN. i HAVE NOT HAD A PROBLEM WITH SEALING IN STERIL JARS. iS IT NECESSARY TO 15 MIN WATER BATH

    Reply
    1. Ann

      Hi Marge,
      I have also done this without the water bath–my grandmother always did it that way, too. According to the latest recommendations from the experts in food preservation, however, it is the preferred way to avoid food-born illness. As a result, I recommend it out of an abundance of caution. I hope that helps…and enjoy those pickles!

      Reply
  9. Margo

    Hi, Ann. I’ve looked all over for an answer to this.. I’m in the middle of making this pickles (day 3). Should I be leaving them out on the counter for those 24 hours, or sticking them in the fridge? I seem to remember my mom putting them in the fridge, but I can’t find anything that says for sure either way.

    Thanks!

    Reply
    1. Ann

      Great question, Margo, and I will clarify in the recipe above. I have always done it just like my grandmother and a friend’s grandmother did–leave the bowl on the counter at room temperature. For people who may not be comfortable with this, I am sure the pickles will be every bit as good if refrigerated throughout the process. (In my mind, I always believed that the vinegar provided an unfriendly environment for bacteria.) I hope you enjoy them as much as we do!

      Reply
    1. Ann

      Hi Nancy,
      Yes, you can process them for 15 minutes to seal and store. For those who prefer to skip this step, the jars may be stored in the refrigerator and will last quite a number of months. Hope you enjoy!

      Reply
        1. Lisa Bruner

          These pickles remain crunchy correct? I lost my old recipe for these and they had lots of crunch. Ty

          Reply
          1. Ann Post author

            They really do, Lisa. Between the crunch and the flavor, these are one of my favorites!

  10. Emma

    A question – I´ve never made pickles like this and live in Spain at the moment. I´ve never seen Kosher salt here, (not actually sure what the difference is?) Can I use sea salt? And the pickling spice – I´ve not seen anything like that here either – any idea what I could put together to substitute a ready mixed pack?
    Thanks.

    Reply
    1. Ann

      Love Spain! I lived there for a short time years ago: ) Sea salt would be a perfect substitute for kosher salt. If it is light and flaky, you might want to make the tablespoons slightly rounded as the kosher salt would pack a little tighter. Pickling spices are typically a combination of spices such as mustard seeds, allspice, coriander seeds, cloves, ground ginger, red pepper flakes, bay leaf, and cinnamon. I just checked my mix and it also has cardamom and black pepper. Perhaps you could make a combination of most of these. If you try, let me know!

      Reply
        1. Ann Post author

          Hi Ann, They are seven day pickles, and though they are sweet, I’ve never added garlic to this recipe. You could certainly experiment with that addition though.

          Reply
  11. Gina D'Ambrosio

    I can’t wait to try this recipe! I have some good ones but am always open to trying something new. 🙂
    I just made garlic-dill (with hot pepper) and bread and butter! Fun and yummy! 🙂

    Reply
    1. Ann

      Both of your versions sound delicious, Gina! Hope you enjoy this one, too. I have to ration them throughout the year: )

      Reply