Best 3 Eight Day Icicle Pickles Recipes
**Discover the Delightful World of Icicle Pickles: A Culinary Journey Through Eight Unique Recipes**
Embark on a culinary adventure with our collection of eight delectable Icicle Pickles recipes, each offering a distinct flavor profile that will tantalize your taste buds. From the classic Sweet Icicle Pickles, bursting with a harmonious blend of sweet and tangy flavors, to the savory Spicy Icicle Pickles, packing a fiery kick that will leave you craving more, this diverse selection caters to every palate. Experience the vibrant crunch of Carrot Icicle Pickles, adding a colorful twist to your meals, and savor the unique taste of Mustard Icicle Pickles, where the tangy mustard seeds create a delightful symphony of flavors. Explore the zesty Lemon Icicle Pickles, bursting with citrusy brightness, and relish the sweet and sour balance of Bread and Butter Icicle Pickles, a perfect accompaniment to any sandwich or platter. Don't miss out on the unique Dill Icicle Pickles, infused with the aromatic essence of dill, and the refreshingly minty Mint Icicle Pickles, offering a cooling sensation with every bite. With this comprehensive guide, you'll discover the art of crafting delectable Icicle Pickles, transforming ordinary vegetables into extraordinary culinary delights.
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
ICICLE PICKLE
This is another old recipe, probably the one the women at church use, I found it in the Fanny Farmer Cookbook.
Provided by Sweetiebarbara
Categories Low Protein
Time 10h20m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Quarter cucumbers lengthwise.
- Cover the cucumbers with ice water and let stand overnight.
- Drain and pack upright in clean jars.
- Combine the sugar and vinegar with 2 cups of water in a pot.
- Boil for 3 minutes.
- Add the salt.
- Pour over the cucumbers, leaving 1/4-inch headspace.
- Close the jars and process in a boiling-water bath for 10 minutes.
Nutrition Facts : Calories 967.3, Fat 1.1, SaturatedFat 0.3, Sodium 9455.9, Carbohydrate 236.5, Fiber 5, Sugar 216.7, Protein 6.5
ICICLE PICKLES RECIPE
Provided by á-3129
Number Of Ingredients 5
Steps:
- 2 Gallons of cucumbers after they are cut lengthwise into quarters Put in a large crock: 1 gal water and 1 good pint of salt..let boil and then pour over cucumbers and let stand 1 week. Note: If brine does not cover the cucumbers ...mix more brine using the ratios of 1 gal water per 2 pts of salt. Weigh down cucumber with a plate so that they stay submerged. Cover with a towel and store in a cool area. Day 7 : Drain, then pour 1 gal boiling water over..let stand 24 hr. Day 8 : Drain, then pour 1 gal boiling water over..let stand 24 hr. Day 9 : Drain, then pour 1 gal boiling water over with 1-1/2 Tbsb. Alum and let stand 24 hr. Day 10 : Drain, bring to boil 2-x1/2 qts vinegar, 8 pts of sugar and a good big handful of mixed spices and pour over pickles and let stand 24 hr. Day 11: Pour off sweet vinegar, reheat and pour back over pickles each day for 3 (three) Days. Day 12: Pour off, reheat and pour back over pickles Day 13: Pour off, reheat and pour back over pickles Day 14: Pour off, reserving syrup Pack jars with pickles Reheat syrup to boiling and pour over pickles leaving 1/2" head space Seal and process 20 min Reprocess any jars that did not seal or refrigerate. All Done !
Tips:
- Choose firm and crisp cucumbers that are free of blemishes and bruises.
- Use a sharp knife to cut the cucumbers into evenly sized pieces.
- Make sure the vinegar mixture is completely cooled before adding the cucumbers.
- Store the pickles in a cool, dark place for at least 24 hours before eating.
- The pickles will keep for up to 2 months in the refrigerator.
Conclusion:
Icicle pickles are a delicious and refreshing snack that can be enjoyed all year round. They are also a great way to use up extra cucumbers from your garden. With a little planning and effort, you can easily make your own icicle pickles at home. So next time you have a craving for something sweet and sour, give this recipe a try!
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