Icicle Pickles Recipe
Ingredients
| 4 lb small crisp cucumbers, 3 to 4 inches long | ||
| Chopped onion | ||
| Mustard seed | ||
| Celery seed | ||
| Cinnamon sticks | ||
| Pickling syrup | ||
Directions
Scrub cucumbers and cut lengthwise into quarters.
Pile into a deep bowl and cover with cold water and 3 or 4 trays of ice cubes.
Let stand 3 hours, then drain well and pack into 7 or 8 sterilized pint sealers.
Add about 1 tablespoon chopped onion to each plus 12 teaspoon mustard seed and celery seed.
Add about 1-inch piece cinnamon stick.
Cover with hot pickling syrup to the top.
Work out bubbles with a knife and seal immediately.
PICKLING SYRUP: Boil 2 cups sugar, 4 1/2 cups white vinegar and 1/2 cup salt together for 5 minutes.
Pile into a deep bowl and cover with cold water and 3 or 4 trays of ice cubes.
Let stand 3 hours, then drain well and pack into 7 or 8 sterilized pint sealers.
Add about 1 tablespoon chopped onion to each plus 12 teaspoon mustard seed and celery seed.
Add about 1-inch piece cinnamon stick.
Cover with hot pickling syrup to the top.
Work out bubbles with a knife and seal immediately.
PICKLING SYRUP: Boil 2 cups sugar, 4 1/2 cups white vinegar and 1/2 cup salt together for 5 minutes.
Chef
