Icicle Pickles Recipe
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.
Ingredients
| 3 lbs. 4 inch cucumbers | ||
| Onions | 6 Small | |
| Celery | 6 5 Inch | |
| Mustard seed | 1 Tablespoon | |
| Vinegar | 1 Quart | |
| Salt | 1/4 Cup (16 tbs) | |
| Sugar | 2 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
Directions
Wash cucumbers.
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.
Seal.
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.
Seal.
Chef
