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Eight-Day Icicle Pickles
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Prep Time:
180 minutes
Cook Time:
60 minutes
Total Time:
10380 minutes
Transform cucumber into tangy pickles in 7 days, then can on Day 8 in a 10-quart jar or pickle crock.
Ingredients:
  • 10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks
  • 2 cups pickling salt
  • 16 cups water
  • 1.5 teaspoons alum
  • 12 cups white sugar
  • 2 tablespoons pickling spice
  • 6 cups white vinegar
  • 1 tablespoon green food coloring
  • 8 1-quart canning jars with lids and rings
Instructions:
  • On Day 1, add cucumbers to a 10-quart jar or pickle crock. In a large pot, combine pickling salt and 16 cups of water, bring to a boil, stirring until salt dissolves. Pour the boiling salt mixture over the cucumbers and cover the crock with a lid or dinner plate.
  • Each day for Days 2 and 3, gently mix the pickles and brine. Remember to cover the crock after each stir.
  • On the fourth day, discard the brine and top up with 16 cups of boiling water over the pickles. Cover them.
  • Separate the pickles from the water once more. Boil 16 cups of water with alum until fully dissolved. Pour the hot alum-infused water over the pickles and cover.
  • In a large pot, combine 16 cups of water, sugar, pickling spice, vinegar, and food coloring. Remove the water-alum mixture from the pickles and discard it. Pour the hot sugar mixture over the pickles and cover.
  • Separate the syrup from the pickles and keep it. Boil the syrup in a pot, then pour it back over the pickles and cover.
  • Strain and keep the syrup. Pour it into a large pot and heat it again. Sterilize jars and lids in boiling water for 5 minutes. Pack pickles into hot jars, pour in syrup leaving 1/4 inch space at the top. Remove air bubbles using a knife, wipe rims clean, seal 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. Gently lower the jars into the pot using a holder, ensuring a 2-inch space between them. Add more boiling water if needed to ensure the water level is at least 1 inch above the tops of the jars. Cover the pot, bring to a full boil, and process for 15 minutes.
  • Place the jars on a cloth-covered or wood surface, spaced several inches apart, until they cool. Press the top of each lid with a finger to ensure a tight seal (lid does not move up or down). Store in a cool, dark area.

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