Eight Day Icicle Pickles Recipes

Steps:

• STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
• Let stand three days.
• STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
• Let stand two days.
• STEP THREE: Drain and place back in crock.
• Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
• Stand overnight.
• STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
• I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
• Makes about eight pints.

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• 2 Gallons of cucumbers after they are cut lengthwise into quarters Put in a large crock: 1 gal water and 1 good pint of salt..let boil and then pour over cucumbers and let stand 1 week. Note: If brine does not cover the cucumbers ...mix more brine using the ratios of 1 gal water per 2 pts of salt. Weigh down cucumber with a plate so that they stay submerged. Cover with a towel and store in a cool area. Day 7 : Drain, then pour 1 gal boiling water over..let stand 24 hr. Day 8 : Drain, then pour 1 gal boiling water over..let stand 24 hr. Day 9 : Drain, then pour 1 gal boiling water over with 1-1/2 Tbsb. Alum and let stand 24 hr. Day 10 : Drain, bring to boil 2-x1/2 qts vinegar, 8 pts of sugar and a good big handful of mixed spices and pour over pickles and let stand 24 hr. Day 11: Pour off sweet vinegar, reheat and pour back over pickles each day for 3 (three) Days. Day 12: Pour off, reheat and pour back over pickles Day 13: Pour off, reheat and pour back over pickles Day 14: Pour off, reserving syrup Pack jars with pickles Reheat syrup to boiling and pour over pickles leaving 1/2" head space Seal and process 20 min Reprocess any jars that did not seal or refrigerate. All Done !

Steps:

• Quarter cucumbers lengthwise.
• Cover the cucumbers with ice water and let stand overnight.
• Drain and pack upright in clean jars.
• Combine the sugar and vinegar with 2 cups of water in a pot.
• Boil for 3 minutes.
• Add the salt.
• Pour over the cucumbers, leaving 1/4-inch headspace.
• Close the jars and process in a boiling-water bath for 10 minutes.

Steps:

• Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
• The next day, drain the cucumbers, rinse well with water, and set aside.
• Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
• Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.