Icicle Pickles Recipes

EIGHT-DAY ICICLE PICKLES

Eight-Day Icicle Pickles image

When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!

Provided by Tammylou

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P7DT5h

Yield 128

Number Of Ingredients 13

Ingredients

10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks
2 cups pickling salt
16 cups water
16 cups water
1 ½ teaspoons alum
16 cups water
16 cups water
12 cups white sugar
2 tablespoons pickling spice
6 cups white vinegar
1 tablespoon green food coloring
16 cups water
8 1-quart canning jars with lids and rings

Steps:

Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1740.4 mg, Sugar 19.3 g

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

ICICLE PICKLE

Icicle Pickle image

This is another old recipe, probably the one the women at church use, I found it in the Fanny Farmer Cookbook.

Provided by Sweetiebarbara

Categories Low Protein

Time 10h20m

Yield 6 pints

Number Of Ingredients 4

Ingredients

20 cucumbers (6 inches in length)
6 cups vinegar
6 cups sugar
1/2 cup salt

Steps:

Quarter cucumbers lengthwise.
Cover the cucumbers with ice water and let stand overnight.
Drain and pack upright in clean jars.
Combine the sugar and vinegar with 2 cups of water in a pot.
Boil for 3 minutes.
Add the salt.
Pour over the cucumbers, leaving 1/4-inch headspace.
Close the jars and process in a boiling-water bath for 10 minutes.

Nutrition Facts : Calories 967.3, Fat 1.1, SaturatedFat 0.3, Sodium 9455.9, Carbohydrate 236.5, Fiber 5, Sugar 216.7, Protein 6.5

14 DAY PICKLES

14 Day Pickles image

Make and share this 14 Day Pickles recipe from Food.com.

Provided by postmakathie

Categories Vegetable

Time 2h10m

Yield 150 pickle spears, 150 serving(s)

Number Of Ingredients 8

Ingredients

2 gallons pickling cucumbers, cut in spears
1 gallon water
2 cups salt
1 gallon water
2 tablespoons alum
6 cups vinegar
5 cups sugar
1/8 cup pickling spices

Steps:

Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
On the eighth day drain and cover with plain water in same container.
On ninth day drain and cover with alum and boiling water.
On the tenth day drain and cover with boiling water; cool and drain.
Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
For next four days drain syrup into pan and add 1 cup more sugar.
On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).

Nutrition Facts : Calories 29.1, Sodium 1511, Carbohydrate 7.1, Fiber 0.1, Sugar 6.8, Protein 0.1