Icicle Pickles

Ingredients

• 2 gallon cucumbers cut lengthwise in four pieces.
• 1 pound salt
• 1 gallon boiling water
• 2 tablespoons of alum
• 2 quarts of vinegar
• 16 cups or 8 pints of sugar
• % box spices

Method

1. 1

   Dissolve salt in boiling water.

2. 2

   Pour over pickles and let stand one week stirring every day.

3. 3

   Drain salt water off.

4. 4

   Pour boiling water over cucumbers and let stand 24 hours and drain.

5. 5

   Pour boiling water with alum and let stand 24 hours.

6. 6

   Drain.

7. 7

   Heat vinegar, sugar and spices.

8. 8

   Pour over cucumbers and let stand overnight.

9. 9

   Repeat heating and pouring over pickles for four mornings straight.

10. 10

    On the fourth day, pack and seal.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 21. The excerpt below is the record exactly as published.

Icicle Pickles 2 gallon cucumbers cut lengthwise in four pieces. Dissolve 1 pound salt in 1 gallon boiling water. Pour over pickles and let stand one week stirring every day from the bottom so the salt will be dissolved well. Drain salt water off. Pour boil- ing water over cucumbers and let stand 24 hours and drain. Pour boiling water with 2 tablespoons of alum and let stand 24 hours. Drain. Heat: 2 quarts of vinegar, 16 cups or 8 pints of sugar and % box spices

Cook this with the app: pantry check, scaling, and the assistant.