Best 3 Eight Day Icicle Pickles Recipes
Eight day icicle pickles are a delicious and refreshing pickle recipe that is sure to become a family favorite. This recipe is simple to follow and only requires a few ingredients. Icicle pickles are made with cucumbers, vinegar, sugar, and spices. The pickles are brined in a mixture of vinegar and water for eight days before being canned. This process gives the pickles a crisp texture and a sweet and tangy flavor. Eight day icicle pickles are a great addition to any meal and can also be used as a garnish for cocktails and other beverages.
Check out the recipes below so you can choose the best recipe for yourself!
EIGHT-DAY ICICLE PICKLES
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!
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT5h
Yield 128
Number Of Ingredients 13
Steps:
- 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.
- 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 : Calories 78.3 calories, Carbohydrate 20.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1740.4 mg, Sugar 19.3 g
OLD FASHIONED SWEET NINE DAY PICKLES
Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)
Provided by Gerry
Categories Vegetable
Time P9DT45m
Yield 4 quarts, 20 serving(s)
Number Of Ingredients 12
Steps:
- STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
- Let stand three days.
- STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
- Let stand two days.
- STEP THREE: Drain and place back in crock.
- Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
- Stand overnight.
- STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
- I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
- Makes about eight pints.
14 DAY PICKLES
Make and share this 14 Day Pickles recipe from Food.com.
Provided by postmakathie
Categories Vegetable
Time 2h10m
Yield 150 pickle spears, 150 serving(s)
Number Of Ingredients 8
Steps:
- Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
- Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
- On the eighth day drain and cover with plain water in same container.
- On ninth day drain and cover with alum and boiling water.
- On the tenth day drain and cover with boiling water; cool and drain.
- Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
- For next four days drain syrup into pan and add 1 cup more sugar.
- On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).
Nutrition Facts : Calories 29.1, Sodium 1511, Carbohydrate 7.1, Fiber 0.1, Sugar 6.8, Protein 0.1
8-Day Icicle Pickles Recipe: 3 Variations and 4 Handy Food Safety Q&A
This long-form content provides a detailed walkthrough for crafting delicious and crisp 8-day icicle pickles. It includes not one, but three unique and intriguing pickle concoctions—Bread-and-Butter, Refrigerator Dill, and Overnight Pickles—each with an exclusive recipe and a trove of helpful tips. 1. Bread-and-Butter Pickles - Prepare a brine using an assortment of vinegar, water, sugar, celery seed, mustard seeds, crushed red peppers, turmeric powder, and salt. - Add in the cucumbers and bring to a brisk boil. - Turn off the heat, let the mixture cool, then place it in a container in the fridge for 8 days. 2. Refrigerator Dill Pickles - Concoct a brine from distilled or filtered water, vinegar, granulated sugar, salt, pickling spice, dill weed, and crushed red peppers. - Submerse the cucumbers in the brine and let them chill for 24 hours. - Retrieve the cucumber slices and dill fronds from the brine and pack them into clean jars, then pour the brine over the cucumbers, leaving some space at the top. 3. Overnight Pickles - Make a brine from apple cider vinegar, water, sugar, salt, coriander seeds, mustard seeds, and red chili flakes. - Add the cucumbers and bring the mixture to a boil, then reduce heat and simmer. - Let the mixture cool, then pour it over the cucumbers in a container. 4. Handy Food Safety Q&A Q: Can these pickles be canned? A: Yes, the pickles can be canned using a pressure canner for safe storage. Q: Should cucumbers be peeled before pickling? A: Peeling is a personal choice, but leaving the skin on results in a crispier pickle. Q: How long do the pickles last? A: The pickles will keep in the refrigerator for up to a month, although the Overnight Pickles should be consumed within a week. Q: Can I adjust the vinegar ratio? A: The vinegar content can be modified to suit taste, but a minimal amount is needed to ensure food safety. Conclusion These pickle concoctions are an excellent way to use up fresh cucumbers and relish a zesty, tangy treat. The array of options ensures that there's a pickle to please every taste bud. By following the tips included in this piece, homemade pickle enthusiasts can create a delectable assortment of pickles that will be enjoyed for years to come.
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