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Icicle Pickles

Ingredients
  Cucumber 3 1⁄2 Pound (Medium Sized)
  Cider vinegar 1 Quart
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Cup (8 tbs)
  Mustard seed 1 Tablespoon
  Celery seed 1 Tablespoon
Directions

Wash the cucumbers but do not peel.
Cut into lengthwise quarters or eighths and soak in ice water for 5 hours.
Add ice as necessary to keep the water cold.
Drain and pack in hot sterilized jars.
Combine the vinegar, sugar, salt, mustard and celery seed in a saucepan.
Bring to boiling point and boil for 1 minute.
Pour over the cucumbers to within 1/2 inch of the tops of jars and seal at once.
Let stand for 4 to 6 weeks before using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Storage: 
Preserving
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy

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4.15
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 953 Calories from Fat 82

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 46613.8 mg1942.2%

Total Carbohydrates 178 g59.3%

Dietary Fiber 11.9 g47.6%

Sugars 131.3 g

Protein 17 g33.5%

Vitamin A 33.7% Vitamin C 79.1%

Calcium 69.3% Iron 83.2%

*Based on a 2000 Calorie diet

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Icicle Pickles Recipe