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Sweet Icicle Pickles Recipe
|Cucumbers||4 Pound, cut into quarters lengthwise (6 Inch Pieces)|
|Canning salt||1 Cup (16 tbs) (Soaked in brine and brine discarded)|
|Mixed pickling spices||1 1⁄2 Tablespoon|
|Sugar||5 Cup (80 tbs)|
|Vinegar||5 Cup (80 tbs)|
Serving size: Complete recipe
Calories 4418 Calories from Fat 17
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat 0.67 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 106.8 mg4.4%
Total Carbohydrates 1078 g359.4%
Dietary Fiber 15.1 g60.4%
Sugars 1029.9 g
Protein 12 g23.6%
Vitamin A 38.1% Vitamin C 84.7%
Calcium 37.2% Iron 30.8%
*Based on a 2000 Calorie diet
Add salt to water and bring to a boil.
Pour over cucumbers.
Weight cucumbers under brine.
Cover container and let stand 1 week in a cool place.
Drain, discarding brine; rinse cucumbers thoroughly.
Cover with boiling water; let stand 24 hours.
Cover with boiling water.
Cover; let stand 24 hours.
Tie spices in a cheesecloth bag.
Add to sugar and vinegar; bring to a boil.
Pour over cucumbers; cover and let stand 24 hours.
Drain pickling liquid; bring liquid to a boil and pour over cucumbers.
Repeat this step each day for 4 days.
Pack pickles into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over pickles, leaving 1/4 inch head space.
Remove air bubbles.
Process pints and quarts 10 minutes in boiling water bath.