When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!

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Recipe Summary

prep:
3 hrs
cook:
1 hr
additional:
1 week
total:
1 week
Servings:
128
Yield:
8 quarts
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Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.

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  • Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.

  • Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.

  • Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.

  • Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.

  • Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.

  • Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

78 calories; protein 0.2g; carbohydrates 20.1g; sodium 1740.4mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 4 stars
07/18/2013
My cucumbers have been very bitter this year and I hated to waste them all to the compost heap so I tried your recipe in the hope of salvaging them. Now that they are canned and cooling on the counter I am prepping for the next batch to which I plan to add some hot peppers for a little zest. Not only did your recipe eliminate the bitterness the pickles are yummy! I am a little bummed because all my jars sealed so I won't be putting a dud in the fridge to snack on. I need more jars:) Read More
(6)

Most helpful critical review

Rating: 3 stars
08/06/2011
I just tried these for the first time and I am a little disappointed. They are not near as good as my great-grandmother's recipe for icicle pickles. It was fun to try a new version and do a side by side comparison but from now on I will stick with our old favorites (which takes longer and has a stronger syrup). I followed the recipe except that I omitted the food coloring as I didn't think it was healthy to add the extra dye. Read More
(14)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/05/2011
I just tried these for the first time and I am a little disappointed. They are not near as good as my great-grandmother's recipe for icicle pickles. It was fun to try a new version and do a side by side comparison but from now on I will stick with our old favorites (which takes longer and has a stronger syrup). I followed the recipe except that I omitted the food coloring as I didn't think it was healthy to add the extra dye. Read More
(14)
Rating: 4 stars
07/18/2013
My cucumbers have been very bitter this year and I hated to waste them all to the compost heap so I tried your recipe in the hope of salvaging them. Now that they are canned and cooling on the counter I am prepping for the next batch to which I plan to add some hot peppers for a little zest. Not only did your recipe eliminate the bitterness the pickles are yummy! I am a little bummed because all my jars sealed so I won't be putting a dud in the fridge to snack on. I need more jars:) Read More
(6)
Rating: 5 stars
12/13/2014
I loved them! These pickles are well worth the time. I put more blue than green food colouring to copy the old copper colour! Who wants to use a copper scrubby or copper sulfate lol! Thanks for the great recipe I looked and looked for one! These make wonderful little gifts and look great with pared with the Christmas red pickles! Read More
(2)
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Rating: 5 stars
07/15/2020
I have my grandmother's recipe but needed clarification on some measurments and this recipe is nearly exact! These pickles have been enjoyed by my family for well over 100 yrs. From what I understand the term "icicle" refers to the shape - we cut ours lengthwise. And the blue-green color is because historically they were made in copper pots which reacted with the chemicals and turned them this hue. So happy to see your recipe and get the confirmation I needed on measurments. Thanks for sharing! Read More
(1)
Rating: 5 stars
01/25/2021
Great and worth the wait! Glad to see a pickle recipe without sliced onions (never bought pickles that way!) Read More
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