I appreciate you and your family sharing this with us.... I grew up helping my granny with all things like this. She was a folk dr...she made her own medicines...delivered babies...doctored the locals with payment of produce and livestock...we rarely ever went to the grocery store for anything...I love these old school ways

@thegreatowl4912

2 жыл бұрын

Your Granny was one of the chosen folk. I sure wish we could go back to those days to learn the things long forgotten. Thank you for sharing

@stephaniegamble3571

Жыл бұрын

What an AMAZING legacy of your Granny. ( Aren't our grandparents such precious gifts) I would loved to have sat and just listened to her stories of things she experienced. Do you by chance have a channel where you share her stories? If so, I would love to sub, if not that would be a AWESOME thing to think about doing. Sadly so many have moved to Heaven and took their stories and life experiences with them.. what a Blessing you know her history and legacy. That is BEAUTIFUL!! Be blessed my friend.

My aunt has made these for years. She adds green food coloring and here in West Tennessee, we call them Christmas pickles. She always cautioned me to keep the juice even after the pickles are gone. The juice adds lots of flavor to any kind of tuna salad, chicken salad, etc. and deviled eggs and potato salad. They are wonderful. If anyone gives you a jar, it’s because they love you. 😉

@katwilliams2950

Жыл бұрын

Do you think it'd be delicious to add some spicy peppers for a sweet and hot version?

@DiscoCatsMeow

Жыл бұрын

@@katwilliams2950 my family added Ginger to them. Which definitely gives them a peppery spicy bite.

@jodiely7983

Жыл бұрын

I was going to ask the same question about the food coloring. I remember eating dark green pickles with this sweet cinnamon flavoring.

I found a lot of success with crunchy pickles after learning that the blossom end of the cucumber has an enzyme that makes them break down and get mushy. This year I cut off the blossom end of each of the cukes before I pickled them and didn’t lose any to mushyness! Give it a try on a future batch and see if it works for you! Love your videos!

@CelebratingAppalachia

2 жыл бұрын

Thank you 😀

@tennesseesmoky9012

2 жыл бұрын

Whenever we make refrigerator pickles (something like those Classen pickles in the store) we always trim off the blossom end of the pickling cucumbers. These no cook pickles stay firm in the refrigerator without getting mushy. Going to have to give those 14 day pickles of Ms. Pressley a try. - Tennessee Smoky

@coopie624

2 жыл бұрын

Oh my! These pickles look and sound delicious! Thanks for sharing this recipe!

@aprilskirvin8281

15 күн бұрын

I just made these and it's day #7. Mine were all mush and I just threw them all away. I will cut the ends of my 2nd attempt. I hate to waste food. Hoping for better results trimming the ends. 🙏

@carolynhowell860

15 сағат бұрын

I made these and they turned out perfect! My family loves them. Thanks for the recipe.

Just a few interesting FYIs: The first 7 days is actually fermentation with the lactic acid bacteria causing the cloudy brine water. I guess I would call them combination pickles, using both the fermentation and hot vinegar preparations. Hot water bathing - The USDA recommends the hot water bath as an assurance that everything is heat pasteurized. There may be some people that intend to hot can, but they may let the food cool down too much (maybe a phone call or tending to children) and forget that the food and jars need to be piping hot. The boiling water bath will assure that canners have the best success possible. It's just that extra precaution for the inexperienced to get safe results. Some people trim the blossom end of the cucumber before processing. The blossom end contains a ripening enzyme that can continue to ripen and soften the cucumber during the process. Using alum (as you did) or a lime (calcium hydroxide) solution soak for 12 to 24 hours as a first step will neutralize the enzyme, so you get crisp fermented pickles. The FYIs may be too nerdy for some folks, but I think if you understand the chemistry, you can make adjustments with confidence.

@rnempson1

2 жыл бұрын

❤️👍🏼

@CelebratingAppalachia

2 жыл бұрын

Thank you Kelly!

@sharonsauve2419

2 жыл бұрын

Do you soak the cucumbers in alum first before proceeding with the 14 days?

@kellywhite9299

2 жыл бұрын

@@sharonsauve2419 This recipe calls for the alum soak on Day 8, after cutting the cucs into chunks. I've got a fermented dill pickle recipe that calls for the alum or lime soak as a first step - Day 1, then the brine soak. The alum or lime soak neutralizes the enzyme that ripens the cucumber, which causes the soft mushy spots to form. I believe that doing that soak early will help those soft spots not to form later in the process.

@CelebratingAppalachia

2 жыл бұрын

@@sharonsauve2419 No that was in a later step 😀You can see the recipe here: blindpigandtheacorn.com/14-day-pickles/

I used to make these with my mom around 60 years ago in BRISTOL VA. / TN. SHE CALLED THEM LIME PICKLES. I absolutely love that you let me get this recipe and relive moments with my MOM. THANK YOU TIPPER!!💞😎 GOD BLESS YOU MY SISTER!!💞💞😎💞

This lady has quickly become my favorite. The family history is a wonderful tradition to protect. Mom and dad and the 2 daughters are all fun characters. Everything from their garden and the kitchen is immaculately clean as if new. Enjoyable to watch. 👍😇❤️

I love how the hand came into the picture at 12:05 to steady the colander while you were pouring. That speaks to how thoughtful of a family you have. Love, love!!

@CelebratingAppalachia

27 күн бұрын

😊

Your food videos always make my mouth water.....looks yummy. Be proud of all your multi-generational recipes. P.S. Love Cory's "close-up" on the camera......LOL her "happy mischief" always makes me smile.....LOL.

I definitely heard that CRUNCH! Sounds wonderful! They looked delicious. Handed down recipes are the absolute best!

@CelebratingAppalachia

2 жыл бұрын

They are!

I had a great friend who helped me learn to can pickles. As I watched you go thru this recipe for 14 day pickles, I recalled that she would even use the extra large cubes. She peeled them, cleaned the seeds out leaving a large round hole, used the candied red hots , food coloring and laid them easily into jars. They were beautiful in the jars and tasted just like apples! She always brought them out at the holidays…an extra special treat!😊

My German Grammaw would make this kind of pickles pretty much the same way. It never crossed my mind how many steps it took to make a product that I simply opened and enjoyed. I sure do miss her and wish she was here to see you bring back the old ways. Thank you for sharing and thank you for bringing us all together once again to Celebrate Appalachia.

I used to make these, years ago when I had a garden. My recipe called them “Company Best Pickles.” My mouth has been watering through your entire vlog!

My oldest Son LOVES pickles. I am a homeschool Momma so I'm going to do this with him as a school project and he can reap the rewards of his work. I'm so excited. Thank you So much for sharing!!!

I found my Mom's recipe after she passed away. We thought it was lost. I was going through some of her cookbooks and kitchen notes. It was on a piece of notebook paper, very worn, in her beautiful handwriting. Treasured.

My mother-in-law taught me how to make what she called Lime Pickles. She used the oversized cucumbers that she found in the garden. She peeled and seeded the cukes and the cut them into chunks to be soaked. Some people called these 7 day pickles. We loved these sweet pickles in everything, especially chicken salad. ❤️

You brought back such a precious memory for me! I remember coming into Grandma's farm kitchen in mid-summer and seeing the massive crock sitting in the corner. "Now you youngins' leave that alone!" Grandma had 9 children and 36 grandchildren and she managed to protect the goods from us all. THEN she would send a pint jar home around Thanksgiving time. Your camera shot of the finished product open up my taste buds memory! Yes, I also let my own pickles set on the shelf in the basement until fall before opening them. I never tried the 14-day pickles though. I appreciate what Grandma did more now than ever. Thank you! Corrie Just made it all more real.

When you say something like "I'm just gonna feel of em." it reminds me so much of my dad, who has been gone for 24 years. We would say "feel them" but he would put the "of" in there. Now my mom's family might even say "oven em." lol Sounds like home to me.

@CelebratingAppalachia

2 жыл бұрын

Love that 😀

Oh what a wonderful tradition y'all have. Just a thought, you and his mom should also in your handwriting copy the recipe also so there will be every generation in writing also. Your daughters will love seeing it in your print. I treasure every handwritten recipe I have from my mom who is in heaven. My elderly neighbor made these but added onions to them and it was delishous. I'd never had them before. I loved watching this video. Thank you for sharing! Now I know how she made them.

So I LOVE the glass pitcher jar with the handle! Looks like something came in it, like juice or cider, before the world got crazy with plastic!

I also have a passed down recipe for these pickles. It starts out wash 100 cucumbers and add to crock filled with warm salty water that is strong enough to float a whole unbroken raw egg.

@rolandpinette9946

2 жыл бұрын

Oh, I've never heard of this method, Brenda, but that shows how clever our ancestors were. With every kitchen using different size crocks, and varying amounts of water, using specific gravity as a way to achieve consistent salinity of the brine is really, really clever! Thanks for that gold nugget of information, Brenda!

I made a batch of these, and boy are they delicious. They have an amazing crunch. I decided to add two tablespoons of mustard seed into the cinnamon clove sugar mixture as I like the look and flavor they add. This is the absolute best pickle for a hamburger as the sweetness pairs well with mustard, onions, tomatoes, etc. making your burger just explode with flavor. I took a pint jar to our 4th of July family picnic of about ten people and they ate the entire jar. The cinnamon wasn't pronounced to my delight. I highly recommend this recipe.

Those made my mouth water just looking at them. I love pickles and I’m sure they are delicious. ❤️

I remember my aunt Libby making these. They were really good. I had to laugh Tipper seeing the Christmas towel. I use mine all year too!! I think the crunchy pickles are my favorite! Really enjoyed the video and glad your girls carry on the traditions too. I know mine does when it comes to cooking and that makes my heart sing! God Speed and have a wonderful week!

@CelebratingAppalachia

2 жыл бұрын

😀

For many many years, my aunt made these pickles!!! I always loved going to her house, but especially during pickle making season!!! I can close my eyes and smell and taste these pickles…and it’s been many years since these days. She lived to be 89 but was unable to make these pickles after she got older. She has been in Heaven about 10 years. As long as she was able, she made several batches every year…these pickles were a staple at her house and were on the table at every meal except breakfast!!!

Tipper, your pickles must be amazing to put that much labor and love into them. Almost candied cucumbers. All your generations preparing, enjoying and remembering those who have gone before. Thank you for sharing!

My great aunt had a very similar recipe. They were farmers in Southern Ontario, Canada. It's funny, many of the sayings that you define for us are also used by my family. We are Scottish descent - so I wonder if that is the connection. I have made these pickles. I think they are best eaten as a side with Cream of Tomato Soup and Grilled Cheese Sandwiches. Love your channel!!

That close up with the sandwich made me laugh out loud 🤣🤣🤣🤣

My mother made these wonderful pickles when I grew up. I never realized how labor intensive they were to make which makes me appreciate her efforts even more. My mouth was watering the entire video because once you’ve tasted these 14 day pickles you will never forget them. This video was a wonderful memory relived. Thank you so very much.

My aunt made salt brine pickles. She is the only one in the family that made them. Loved them. I learned something about canning pickles from another KZread r. He put his lids and rings on his jars, heated his oven to 250. He heated jars for at least 10 minutes in the oven while he brought his vinegar mixture to a rolling boil. He then took a jar at a time, filled with liquid screwed lids back on and when all were filled, covered with two towels and let set for 24 hrs. You are such a joy to watch. God bless you all.

The syrup and spices are very much like the ones my sister used when she made pickled watermelon rind. When you had the pickles on the stove, I knew just what your house smelled like and could almost smell it in my mind. Those watermelon pickles got the same translucent look. They were a special treat I looked forward to on Thanksgiving and Christmas. A sweet little memory of summer.

I just love and am blessed in your family shares maam. The lord is always part of your shares. These are the wholesome things of life money cant buy because they're a gift from God. Thank you all.

@CelebratingAppalachia

2 жыл бұрын

Thank you so much 😀

@brad2548

2 жыл бұрын

@@CelebratingAppalachia Absolutely Sister. Stay close to Jesus as I know you are. Stay loving. Down to earth and Appalachian ❤😇😊

I remember eating these as a child many years ago and wondered how to make them. I kept thinking they were called icicle pickles for some reason that name is stuck in the recesses of my mind. I also remembered the translucent look. Food memories are the best.

@marthakemp127

2 жыл бұрын

Yes, icicle pickles. I couldn’t remember the name. That’s it!

The story for the recipe is so sweet 🥲

oh this was awesome to get to see. Thanks so much Tipper for sharing these pickles with us. Love that the recipe is a family one.

I deeply appreciate your efforts to inform us.

Thank you so much for taking the time to show us this! My the patience that you have is just incredible. Tradition is very important and a lot of people do not value that anymore! Thanks again for this wonderful video! ✌️❤️

One of my favorite pickle recipes!

Forgot to add that seeing this video brought back a good memory for me. My youngest sister was maybe 4th or 5th grade and decided she wanted to plant her own carrots and cucumbers. Mom bought the plants and Becky put them in the ground. I can’t remember anything about carrots so I don’t know if they even made but the cucumbers came in by the basket fulls. I remember her putting them in water, vinegar, onions, salt and pepper etc. after refrigerating for a day we ate them at a fish fry. Delicious! We also used them in salads. She probably could have canned some. If she did I don’t remember it. But we sure enjoyed little sisters summer experiment with growing them

@auntiesash

Жыл бұрын

My mom would make the same "salad" but after soaking overnight, she would pour off the liquid, give a quick rinse, and then stir in some sour cream, dill, & a dash of tabasco. (I have a batch soaking in the fridge right now!!)

Oh those look so good. Thank you, Tipper!

Looks absolutely delicious, I've been canning bread and butter pickles all day, and even a few jars of sweet relish. I've started a special section of my pantry, for canned goods. It's called "the cantry." Those jars of pickles are the first items going in there. A lot of folks don't realize relish can be served as a side dish.

My grandmother used to make these & I would sit down & eat a pint of them myself. I think these pickles are the best. Thanks for sharing and have a great day

Did hear the crunch! They would be delicious I know! Thanks Tipper and Corey. So great that Corey wants to carry on the family tradition

LOVE Corey (sorry if spelled wrong) eating at the camera.... NOT annoying, so funny.

I learned to can from my grandmother and her sister. I was taught that after you put the flat and ring on top you turned the jar upside down. It heated the flat better. Then once all the jars are capped and inverted, you turn the jars back right side up and wipe them with hot wet cloths to try to wipe the stickiness off. As the jars cool you can hear the lids popping are they seal.

I will try this. It looks and sounds delicious. Thank you

Everything lacto fermented is good for you. Seeing your kins heritage recipe reenacted really pleased my heart. My grandmother, from Maggie valley nc, had a similar recipe by letting them ferment then vinegar and sugar for long storage to keep them crisp. This is deffinently an Appalachian pickle recipe and I thank you so much for sharing!

Thanks for making all these great videos this summer, I’m really enjoying them-especially just the ones that it’s just you all chatting and stuff.

I can remember my mamaw and aunts making 14 day pickles. No body in my family makes them now. Course my mamaw and aunt both are gone. Thanks for sharing.

I love the sounds of your kitchen. Great video.

I had to pull out my mother's 14 day recipe to compare. It's very similar but hers only has pickling spice. I made them at least once, they're right there in the background of my son's 1st birthday cake. Lol. Another great video and great memories

Thank you so much for compiling this video for us! I know it must have taken a lot in labor and in love. ❤️

These look so wonderful. Thank you for sharing this family recipe.

What a treasure you are to your family, Tipper. Thank you for sharing this recipe. I don’t believe I have ever tasted this style of pickle. But it certainly looks good!

They look so delicious!

Wow They look delicious if a very time consuming recipe. Can't wait to try them! Thank you for sharing!!

Wow! I’ve never made my own pickles but I love eating them. Thank you for sharing this recipe with us, they sound so good I may try to make them myself!

Loved watching the 14day pickles video. I want to try this for my family. I had never heard of them before I don’t think. Thank you for all you do on keeping our heritage alive.

What a labour of love! ❤️🇨🇦

My grandmother made them to and they truly are delicious pickles. Thanks for sharing.

I really enjoyed watching this. Awesome to see culture and tradition being preserved. Thank you!

That is a true labor of love!

That crunch sound makes it seem like their really delicious

Tipper these pickles look delicious! I can hardly wait to make some. Thank you very much for the recipe. I really appreciate it!

Sounds wonderful, thank You for sharing them with us! 🌷

@CelebratingAppalachia

2 жыл бұрын

Our pleasure!

Yes, could definitely hear the crunch. I would try it but not sure I'd like a pickle that sweet. Loved watching the video! Thanks for sharing!

The crunch of the pickle you sampled is music to my ears, Tipper. I would not enjoy making the 14-day pickles, but there's no doubt I'd enjoy eating them! The 5-generation legacy within your family of making this recipe is very impressive.

I watched this smiling through tears. My MawMaw made pickles this way but she made dill pickles because that's what the grandkids loved. She called the. brine pickles. Thank you for this video. You've brought back memories of a much loved woman and taught me a different recipe. God bless you and your lovely family.

Tipper, I've canned a lot of these pickles and there has never once been any problem with them. Their sweet, spicey, crunchy flavor is amazing. It's been a few years now since I made them, but I still remember. I always made them in a crock which was a little unwieldy to handle, your two candy jars seem like a handy substitute. I've really enjoyed watching the video and remembering all the times I made the same pickles!

The cucumbers look candied. What a wonderful recipe!

I have just recently found your vlogs. I so appreciate all the effort you put into each one. They are so informative and you are keeping your heritage alive and preserved for the future generations. I am an Appalachian girl and certainly enjoy both learning something new as well as recalling something from my childhood. Again, thank you!!

@CelebratingAppalachia

2 жыл бұрын

Thank you so much!

Amazing I can’t wait to try this and share with my kids and grandchildren

Love that way of doing the pickles!!!

my mouth was watering the whole vid. I will have to try these

Hi Tipper, This has been one of my favorite videos. So delicious . You are a wonderful teacher. Thanks so much for sharing. Rhonda

Perfect size and color. I love watching your cooking videos, as well as stories about your family. God Bless you and yours.

They look delicious. Yum.

This video made me mouth water for a majority of it, going to try this out too before the summer ends! I unfortunately don’t grow my own cucumbers but the store I would go to also sells horse radish so that’s a plus! Thank you for sharing.

Thanks so much.I'm very interested in the culture of the Appalachians. Its a wonderful heritage you are sharing and I hope your family continues it.🤗❤

Can't wait to do this. They look delicious...

I really appreciate your steady nature in teaching me how to make these pickles. I have to say that I believe this is how my Mom's favorite watermelon rind pickles tasted, same flavorings and translucent. So, of course, I am eager to make these. Thanks again

The crunch was fantastic ! These will be on my pickling list this summer, thank you

Fascinating!!

I have eaten these and you are so right. Absolutely delicious. They are the perfect pickle for those salads you mentioned and deviled eggs. I have not made them but would like to make a half batch.

I was so excited to see you making these. My family has also made these for generations. Today was my 14th day for mine and I canned them this afternoon. We don't use horseradish though, that is interesting We use green food coloring in ours, lol. They are really Christmas green . My favorite way to eat them is in macaroni salad. Thank you for sharing your recipe.

@CelebratingAppalachia

2 жыл бұрын

Yay! So wonderful you make them too. Thank you for sharing your differences 😀

@kimbotombo1

2 жыл бұрын

Forgot to say, I'm from KY, and I have no idea why my family puts the food coloring but it's a tradition we have kept. Also, we spear them instead of slice. Yours look delicious by the way.

@Sandra-pm3it

2 жыл бұрын

My mother in law used the green food coloring too! Our recipe did not use horseradish.

@rondaowens4752

2 жыл бұрын

Your pickles look so good. My mother-in- law used to add green food coloring.

Holly that was fun watching you and learning about these. If I had access to cucumbers I would love making these. They love delicious and sound the same!!

You just helped me figure out how my grandma made her pickled watermelon rhine and gave me the recipe thank you so much and I really do enjoy your show

Thank you so much for sharing this family recipe. My mamaw made a pickle just like these. I’ve always wondered how she made them. Now I know! God bless you and yours.😊

Wow, that’s a process. They look wonderful, and I know the hard work is worth it. I am diabetic, so I would have to tweek the amount of sugar with Monk Fruit sweetner. I wonder how that would taste. With Monk Fruit sweetner you have no after taste. It’s so much like real sugar. Another great receipt! Thank you!! ♥️🙏🏼♥️

Looks wonderful.

Most special how this recipe came to You. My favorite cookbooks have writing inside cover, 1 from Grandmother & 1 from Mom. Also the recipes they have shared with me precious like gold

My favorite pickle ever! I ,too love them in my chicken salad,tuna and potato! I just love this channel! ❤❤❤ Thank you for all your hard work!

You are so adorable..in a great way! Sincerely thoughtful of your family history and helping explain to us the details and helpful hints Thank you for your care and bringing us Appalachia!

@CelebratingAppalachia

2 жыл бұрын

You are so welcome!

These sound amazing, my grandma taught me the same open can method, always turns out fine. Thank you for another great recipe.

Always love watching your videos, I bet those pickles are great.your meals reminded me of my family meals growing up.don't get to eat those meals anymore, my wife and I can't cook that well...

My Mama ( she passed away in 1999) made these every year. They were the best pickles that I have ever put in my mouth. Just last week I was telling someone about her pickles. You just brought back some great memories to me. Thank you so very much.

My Granny made these every summer. They are my favorites. Great memories of my precious Granny!

They look so good I can almost smell and taste them. That is a good looking pickle.

So interesting! Loved it. Always good to see Corie!❤❤

When I was stationed in El Paso, TX, FT Bliss, we use to get candied jalapeno peppers. It was called cowboy candy. Hot but sweet at the same time.

i agree, Tipper. We did the open kettle canning also,and hardly ever had a jar not seal. I made these pickes long ago and it makes me hungry for them again. The very best pickes ever.