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Nine-Day Icicle Pickles Recipe
By Ellie Todd And Margaret Howard | Jun 14, 2018
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Take these sweet pickles to the next potluck or backyard barbecue or add them to a vegetable tray.
Photo by GettyImages/jatrax
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“Preserving Made Easy” by Ellie Todd and Margaret Howard is helpful for readers who want to preserve in small batches.
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
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.