Homemade Old Fashioned Icicle Pickles Canning Recipe is a homesteading food pantry delight. These icicle pickles are crisp, spicy and sweet…. delicious.
Everyone has their own family traditions. Many people enjoy canning and making their own recipes and sharing them with others. Your family may enjoy canning pickles but have you ever hear of the recipe Icicle Pickles? These are best pickles that can’t be rushed in the making like modern day food, it takes time for their taste to become full flavor, and this is what many people may remember doing with their families. Going into the garden, picking cucumbers, and canning to make pickles.
For this recipe, you will need 2 gallons or about 24 cucumber pickles (split, quartered and seedless if they are large), apple cider vinegar, sugar, and basic canning ingredients.
To make these you will want to have your cucumbers cleaned and cut. Then, you will want to dissolve one pint of canning salt in one gallon of boiling water. Then, pour cukes in a large crock pot or pan. This will sit for three days to let the flavor become what it needs to be.
After the sitting is done you will then drain and cover with fresh water and boil without salt. This will sit for 24 hours. Now you will drain and cover with fresh boiling water again but add alum and let sit for another 24 hours.
Now you will drain and in a separate pot mix together two and a half quarts of apple cider vinegar, sixteen cups of sugar, two tablespoons of pickling spice, one tablespoon of whole cloves, and two sticks of cinnamon. Bring this to a boil and pour this mixture over cucumbers. Then let sit for 24 hours.
For the next four days, you will drain off the liquid, pour back into saucepan and bring to a boil. Pour it over the pickles in mason jars again. Then on the fourth day, you can waterbath can the pickles in mason jars. Process them for 10 minutes while canning. This makes for a tasty and new recipe to add to your household.
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