Icicle Pickles

Icicle Pickles


Day 1

  • 8–9 quarts small green cucumbers
  • 2 cups coarse salt

Day 8

  • 1 tsp alum powder

Day 9

  • 2 quart vinegar
  • 12 cups white sugar
  • 4 tbsp mixed pickling spices, tied in a bag


  • Wash cucumbers and put in a crock. Cover with 1 gallon of boiling water and coarse salt. Leave for one week, stirring daily.
  • Drain and add 1 gallon of boiling water, and leave for 24 hours.
  • On day 8, drain and add 1 gallon boiling water and the alum powder. Leave for 24 hours.
  • On day 9, drain and slice cucumbers. Boil vinegar, sugar and spices, and pour this over the pickles in the crock. Leave for 24 hours.
  • Drain and reheat the liquid each day for 4 more days.
  • On day 14, drain the liquid and boil once more. Transfer the pickle slices to sterilized jars, and pour the liquid to 1/4" of jar opening. Seal.