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Icicle Pickles Recipe

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This recipe for Icicle Pickles, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jonine Franks
Added: Sunday, June 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 gallons small cucumbers, if too large, split
1 pt. salt
lump alum
2 1/2 qts. vinegar
8 pts. sugar
pickling spice

Directions:
Directions:
Put cucumbers and salt in crock and cover with boiling water. Let stand 7 days.
Drain and cover with boiling water, fresh. Let stand 24 hours.
Then dissolve lump of alum, size of a walnut, in a little hot water and pour over and stir.
Let stand 24 hours longer.
Drain; take 2 1/2 quarts vinegar and 8 pts. sugar, handful of pickling spice (pick out red ones.) Bring to a boil, pour over drained pickles. Drain off spiced vinegar 4 days in a row. Bring to a boil and pour back over pickles each time.
5th day---bring spiced vinegar to a boil. Pack pickles in prepared, sterilized jars and pour boiling spiced vinegar over pickles and seal..

Personal Notes:
Personal Notes:
This recipe was handed down from my Grandmother Shields.

 

 

 

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