Icicle Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 gallon cucumbers, cut lengthwise.
1/2 gallon boiling water in which 1 cup of salt has been dissolved.
1 tbsp alum.
1 quart white vinegar.
8 cups sugar
Pint jars with rings & seals (room temperature, not cold)
You will also need a large pot to warm the jars.
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Directions: |
Directions:First & foremost, this is a 2 week process for the infamous Icicle Pickles.
Step 1: Pour water over cucumbers, cover and let stand for one week. Stir every day.
Step 2: Drain water from cucumbers and replace with fresh water covering cucumbers. Cover and let stand for 24 hours.
Step 3: Drain. Boil 1/2 gallon of water & alum, and pour over cucumbers. Cover & let stand 24 hours.
Step 4: Drain. In saucepan mix the 1 quart of vinegar & 8 cups of sugar and heat until boiling. Pour over cucumbers. Cover and let stand for 24 hours.
Step 5: For the next 4 days, reheat liquid mixture and pour it back over the pickles.
Step 6. On the 5th day reheat the liquid mixture. Place pint jars into large pot with water and heat until hot. Place pickles into HOT pint jars. Pour heated liquid mixture into jars & place rings & seals onto jars. |
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Personal
Notes: |
Personal
Notes: This is a staple in the Fowler/Allen household and is quickly growing to be a traditional family favorite. The tuna salad is better with them, so is the chicken salad and it goes without saying that daddy's famous potato salad just ain't the same without mama's icicle pickles!!
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