ICICLE PICKLES

7 large Cucumbers (yields 4 pints)
10 large Cucumbers (yields 6 to7 pints)
1/3 cup Salt
1 quart Ice

3 cups Sugar
2 cups Apple Cider Vinegar
1/2 teaspoon Tumeric
2 teaspoons Celery seed
2 teaspoons Mustard seed

This is a canning process - so be sure to use appropriate jars and new lids. Prepare and sterilize the canning jars, lids and rings as directed by the maker.

Prepare the Cucumbers:
Pair, quarter length-wise.
With a paring knife gently slice away the  seed pulp.
Slice each quarter into half lengthwise.
If you use smaller jars (pints), cut the cucumbers in half so they fit in the jars.
In a large glass or crock bowl (non-metal), place the prepared cucumbers, sprinkle with the salt, ice down.
Let stand for one hour.
TIP: Cut the cucumbers into strips 1/2 inch shorter than the depth of the jars.

Prepare the Pickling Brine:
In a dutch oven or covered soup pot, dissolve the sugar, vinegar, tumeric, celery and mustard seed.

Prepare the Pickles:
Drain the cucumbers without rinsing, and add to the dutch oven with the brine.
Heat the brine with the cucumbers for 20 minutes until the syrup begins to simmer.
Fill the jars with the pickles while simmering hot, add the brine to top off, and seal.
As the jars cool, make note of the ones that seal (make a click sound).
No further processing is needed.

Preparation time is about 2 hours.

Recipe Variations...

          GARDEN ICICLE PICKLES
Prepare this recipe the same as above using:
               10 large cucumbers
               8 small onions  (sliced lengthwise)
               2 green peppers  (sliced lengthwise)
               2 red peppers (sliced lengthwise)

          BREAD-n-BUTTER PICKLES
Prepare this recipe the same as above using:
              10 large cucumbers (yields 7 pints) 
               8 small onions 
               2 green peppers 
               2 red peppers 
               Cut the cucumbers, onions and peppers in thin round slices.

For the brine:

              5 cups Sugar
              3 cups Apple Cider Vinegar
              1 1/2 teaspoon Tumeric
              2 teaspoons Celery seed
              2 teaspoons Mustard seed

DavidLee Recipes © 2010