ICICLE PICKLES

By á-3129

This is a recipe given to my mother from someone on Deer Isle Maine many years ago. My mother passed it on to me over 40 years ago...(about 1970)

Ingredients

• Fresh pickling cucumbers from our garden
• Pickling spices
• White Vinegar
• Sugar
• Large food safe containers... They have large round glass containers at Walmarts or you can use any food safe container. You can find these at a resturant supply. An old crock is best, but they are hard to find.

Preparation

Step 1

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 !