Icycle Pickles
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | gallons |
cucumbers
cut lengthwise in quarters |
*
|
| 2 | cups |
salt
without iodine |
|
| 1 | x |
water
boiling (enough to cover) |
*
|
| Syrup | |||
| 16 | cups |
sugar
|
|
| 10 | cups |
apple cider vinegar
|
|
| 1 | x |
food coloring
green |
*
|
| ¼ | cup |
pickling spices
tied, in a cloth |
*
|
| 1 | x |
water
(enough to cover pickles) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.6 | l |
cucumbers
cut lengthwise in quarters |
*
|
| 473 | ml |
salt
without iodine |
|
| 1 | x |
water
boiling (enough to cover) |
*
|
| Syrup | |||
| 3.8 | l |
sugar
|
|
| 2.4 | l |
apple cider vinegar
|
|
| 1 | x |
food coloring
green |
*
|
| 59 | ml |
pickling spices
tied, in a cloth |
*
|
| 1 | x |
water
(enough to cover pickles) |
*
|
Directions
Put plate and weight on pickles to keep them under brine.
Cover crock with towel; let stand 1 week, then drain.
Cover with boiling water; let stand 24 hours; drain.
Take about 2 rounded tablespoonfuls powdered alum and dissolve in enough boiling water to cover pickles.
Let stand 24 hours; drain.
(Alum makes pickles crisp.)
Syrup: Bring to a boil and pour over pickles.
Let stand 24 hours; drain and save syrup.
Reheat syrup each day for 3 days and pour over pickles.
Let stand 24 hours each time. Will keep in the crock or may be canned.
