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Sweet Icicle Pickles

  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)

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.
Cover with boiling water.
Cover; let stand 24 hours.
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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4418 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.67 g3.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 106.8 mg4.4%

Total Carbohydrates 1078 g359.4%

Dietary Fiber 15.1 g60.4%

Sugars 1029.9 g

Protein 12 g23.6%

Vitamin A 38.1% Vitamin C 84.7%

Calcium 37.2% Iron 30.8%

*Based on a 2000 Calorie diet


Sweet Icicle Pickles Recipe