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Sweet Icicle Pickles

Quick.easy.cooking's picture
Ingredients
  Cucumbers 4 Pound, cut into quarters lengthwise (6 Inch Pieces)
  Canning salt 1 Cup (16 tbs) (Soaked in brine and brine discarded)
  Water 2 Quart
  Mixed pickling spices 1 1⁄2 Tablespoon
  Sugar 5 Cup (80 tbs)
  Vinegar 5 Cup (80 tbs)
Directions

Put cucumber strips in a clean pickling container.
Add salt to water and bring to a boil.
Pour over cucumbers.
Weight cucumbers under brine.
Cover container and let stand 1 week in a cool place.
Drain, discarding brine; rinse cucumbers thoroughly.
Cover with boiling water; let stand 24 hours.
Drain.
Cover with boiling water.
Cover; let stand 24 hours.
Drain.
Tie spices in a cheesecloth bag.
Add to sugar and vinegar; bring to a boil.
Pour over cucumbers; cover and let stand 24 hours.
Drain pickling liquid; bring liquid to a boil and pour over cucumbers.
Repeat this step each day for 4 days.
Pack pickles into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over pickles, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Sugar

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