If the words ’14 day pickles’ make you picture two weeks of standing over a pot, I promise this recipe is a lot more relaxed than that. These sweet pickles are a traditional canning method, and while the process does take patience, it barely takes any real work from you.
Most of the process is just letting the cucumbers sit on your counter, day after day, while the brine slowly works its magic and develops that deep, rich flavor you just can’t rush. There’s a little bit of daily maintenance involved, but nothing that will eat up your afternoon — mostly it’s just checking in and letting time do what time does.
What you end up with is worth every one of those fourteen days: sweet, crisp pickles with a flavor that store-bought jars simply can’t match. They’re perfect for snacking straight out of the jar, piling onto sandwiches, or setting out on a relish tray for guests.
This is also a wonderful project if you’re new to canning and want to build your confidence. The process is straightforward, and because it’s spread out over two weeks rather than done all in one day, it never feels overwhelming. It’s the kind of old-fashioned skill that’s worth holding onto.
If you’ve got a bumper crop of cucumbers from the garden, or you just want to fill your pantry with something worth being proud of, this is a great place to start. Watch the video below for the full step-by-step process!
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