Icicle Pickles

Preparation info

  • Difficulty


  • Makes

    5 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The color of these sweet pickles is exceptionally good—so is the taste


  • 4 qts. (3) cucumbers
  • 2 c. salt
  • 1 gal. boiling water
  • tblsp. powdered alum
  • qts. vinegar
  • 5 lbs. sugar
  • 2 tblsp. whole allspice


  • Cut cucumbers in quarters, lengthwise. Dissolve salt in boiling water; pour over cucumbers in crock; weight down with plate; let stand 1 week.
  • Drain; add 1 gal. fresh boiling water; let stand 24 hours; drain. Add alum to 1 gal. fresh boiling water; pour over pickles; let stand 24 hours; drain.
  • To make syrup, combine vinegar, sugar and allspice; heat to boiling and boil 20 minutes. Pour over cucumbers in crock. Let stand 3 days.
  • Pack pickles in hot, sterilized jars; reheat syrup to boiling; boil 10 minutes; pour over pickles. Seal at once. Process in boiling water bath (212°F.) 5 minutes.