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.
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!
