The icicle pickles is prepared with cucumbers and onions. Poured over with a hot cooked mix of vinegar with sugar and salt, the icicle pickles can be sealed and stored and served as a side in meals.
3 Pound (4 Inch)
6 (6 Inch Pieces)
1⁄4 Cup (4 tbs)
2 1⁄2 Cup (40 tbs)
1 Cup (16 tbs)
Cut lengthwise into long slices.
Soak in ice water 3 to 5 hours.
Drain and pack in pint jars.
Add 1 quartered onion, 1 piece of celery, 1/3 teaspoon mustard seed to each jar.
Combine vinegar, salt, sugar and water and bring to a boil.
Pour solution over cucumbers to within 1/2 inch of top of jars.