94 day pickle recipes

Old-fashioned stone crock pickles made over 15 days with a salt brine, alum soak, spiced vinegar cure, and sugar layering. A heritage pickling method that produces crisp, sweet pickles that keep indefinitely.

Thai-style pickled vegetables with cauliflower, cabbage, carrots, and serrano chiles in a sweet vinegar brine. A tangy, crunchy condiment ready after one day of marinating.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Old-fashioned cinnamon pickles made from cucumber rings soaked in pickling lime and candied in a sweet cinnamon syrup over 4 days. A cherished Southern canning tradition.

Quick-pickled dill carrots with apple cider vinegar, garlic, red pepper flakes, and fresh dill. Crunchy refrigerator pickles that get better after a few days of soaking.

Classic dill pickles brine fresh cucumbers in a sweet-salty vinegar solution with whole bunches of fresh dill. A traditional small-batch refrigerator pickle ready in 2-3 days.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

Aunt May's pickled green tomatoes is a heritage four-day sweet pickle recipe that turns 15 pounds of unripe tomatoes into translucent, cinnamon-and-clove spiced jewels in cider vinegar syrup. Old-school canning that fills the pantry.

Old-fashioned sweet crispy pickles brined for 14 days then finished in a cinnamon-clove vinegar syrup. A heritage canning recipe that rewards patience with the crunchiest, sweetest pickles you'll ever jar.

Old-fashioned 14-day sweet pickles using small cucumbers, brined and gradually sweetened in cinnamon-celery seed syrup. Heritage canning recipe with crisp results.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Malosolnye ogurtsy are Russian lightly-salted pickles made with fresh dill, horseradish, garlic, and a simple brine. Crisp, garlicky, and ready in just four days.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Old-school saloon pickled eggs and beets in a spiced brown sugar-vinegar brine with cinnamon and cloves. Brine the beets a week, add eggs, wait three days.