Fourteen Days, 150 Years. One Recipe.

Old-fashioned 14-day pickles are an Appalachian staple—sweet, tart, and warmly spiced with cinnamon and clove.

For more than a century, this recipe has been passed down through five generations of my family—from Orpha Naomi Hunter’s mother, to my grandmother, to my mom Nancy, and now to me. My dad’s career as an Air Force pilot carried us across the map—Texas, Louisiana, California, England, Germany—and later I lived in Mexico before finding home in Tennessee.

Wherever we lived, they remained a pantry staple. When I moved out, my mom kept me supplied with care packages—jars always waiting in my pantry, ready to be opened when I needed a taste of home, a bit of comfort on my grilled cheese, or simply a reminder that I was loved.

What makes them special isn’t just the recipe—it’s the care. For 14 days, each batch is tended step by step, developing a flavor that only deepens with time. The syrup grows richer, the spices bloom, and the crunch stays crisp. For us, they’ve always had a place on the table—folded into chicken salad, stacked on a hamburger, or set out charcuterie-style with company.

I started Fourteen Days to preserve a piece of my family’s history, to keep this distinctly American flavor alive, and to share it with those who don’t already have a “special someone” making them. Every jar carries that lineage of craft and care, preserved for your table. Sweet, tart, and meant to be shared—the longer they sit, the better they get.