Nine-Day Icicle Pickles Recipe

Don’t let the nine days deter you. The steps are simple—the rewards are well worth the effort.



“Preserving Made Easy”
June 2018

  • pickles
    Take these sweet pickles to the next potluck or backyard barbecue or add them to a vegetable tray.
    Photo by GettyImages/jatrax
  • preserving
    “Preserving Made Easy” by Ellie Todd and Margaret Howard is helpful for readers who want to preserve in small batches.
    Courtesy of Firefly Books
  • pickles
  • preserving

Yield: 3 or 4 - 2-cup jars

Preserving Made Easy by Ellie Todd and Margaret Howard is filled with recipes and techniques to help new preservers. It’s a helpful read if you are looking to start canning and preserving for your own. Find this excerpt in Chapter 6, “Pickles.”

Ingredients:

  • 8 cups small pickling cucumbers, 4 to 6 inches (10 to 15 cm) long 2 L
  • 4 cups boiling water 1 L
  • 1/2 cup pickling salt 125 mL
  • 2 cups white vinegar 500 mL
  • 3 cups granulated sugar, divided 750 mL
  • 1 tbsp pickling spice 15 mL

Instructions:

Days 1–3

• Cut a thin slice from the ends of each cucumber. Cut cucumbers lengthwise into quarters. Cut each quarter crosswise in half. Place in a large non-reactive container. Combine boiling water and salt; pour over cucumbers. Place a weight such as a plate on top of cucumbers to keep them submerged. Stir once a day for 3 days.

Day 4

• Drain cucumbers and discard liquid. Cover cucumbers with fresh boiling water. Replace weight and let stand for 24 hours.

Day 5

• Drain cucumbers and discard liquid. Cover cucumbers with fresh boiling water. Replace weight and let stand for 24 hours.

Day 6

• Drain cucumbers and discard liquid.

• Prepare a brine: combine vinegar and 1-1/2 cups (375 mL) sugar in a stainless steel or enamel saucepan. Place pickling spice in a large tea ball or tie in a piece of cheesecloth; add to saucepan. Bring to a full boil over high heat. Pour over cucumbers and let stand for 24 hours.

Day 7

• Drain brine into a large saucepan; add 1/2 cup (125 mL) sugar. Bring to a full boil over high heat. Pour over pickles and let stand for 24 hours.

Day 8

• Repeat Day 7, adding 1/2 cup (125 mL) sugar to the brine.

Day 9

• Drain brine into large saucepan and add 1/2 cup (125 mL) sugar. Bring to a boil over high heat.

• Remove hot jars from canner and pack pickles into jars. Pour hot brine over pickles to within 1/2 inch (1 cm) of rim (headspace). Process 10 minutes for pint (500 mL) and 4-cup (1 L) jars.


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