Fourteen-Day Icicle Pickles

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash the cucumbers thoroughly and trim off the blossom ends.

   Ca. 5 min.

   Kokkens note: Trimming the blossom end helps keep pickles crisp as it contains enzymes that can cause softening.

2. 2

   Cut the cucumbers lengthwise into quarters to create spears.

   Ca. 5 min.

3. 3

   Place the cucumber spears into a large, non-reactive container such as a glass jar, ceramic crock, or stainless steel pot.

   Ca. 2 min.

   Kokkens note: Avoid aluminum or copper containers, as they can react with the brine.

4. 4

   In a saucepan, bring the water for the brine to a rolling boil.

   Ca. 5 min.

5. 5

   Remove the pot from the heat and stir in the pickling salt until it is completely dissolved.

   Ca. 1 min.

6. 6

   Carefully pour the hot salt brine over the cucumbers, ensuring they are fully submerged.

   Ca. 2 min.

   Kokkens note: You can use a small plate or fermentation weight to keep the cucumbers below the surface of the brine.

7. 7

   Cover the container and let it stand at room temperature for 7 days.

   Ca. 1 min.

8. 8

   On Day 8, drain the cucumbers completely and discard the salt brine.

   Ca. 2 min.

9. 9

   Cover the cucumbers with the boiling water for the first soak and let them stand for 24 hours.

   Ca. 2 min.

   Kokkens note: This step helps to leach out the intense saltiness from the initial brine.

10. 10

    On Day 9, drain the water from the cucumbers.

    Ca. 2 min.

11. 11

    Pour the boiling water for the alum soak over the cucumbers and stir in the alum powder until it dissolves.

    Ca. 2 min.

12. 12

    Let the cucumbers soak in the alum water for another 24 hours.

    Ca. 1 min.

    Kokkens note: Alum is a traditional crisping agent that gives these pickles their characteristic firm texture.

13. 13

    On Day 10, drain the cucumbers well and pack them tightly into clean glass jars.

    Ca. 5 min.

14. 14

    In a clean saucepan, combine the white vinegar, granulated sugar, and mixed pickling spices to make the syrup.

    Ca. 1 min.

15. 15

    Bring the syrup mixture to a rolling boil over medium-high heat, stirring until the sugar is dissolved.

    Ca. 5 min.

16. 16

    Carefully pour the hot syrup over the pickles in the jars, ensuring they are completely covered.

    Ca. 2 min.

17. 17

    Seal the jars and allow them to stand at room temperature for 24 hours.

    Ca. 1 min.

18. 18

    On Day 11, carefully drain the syrup from the jars back into the saucepan.

    Ca. 3 min.

19. 19

    Bring the syrup back to a boil, then pour it back over the pickles, reseal the jars, and let stand for 24 hours.

    Ca. 5 min.

20. 20

    On Day 12, drain the syrup from the jars into the saucepan again.

    Ca. 3 min.

21. 21

    Re-boil the syrup, pour it over the pickles, reseal the jars, and let stand for another 24 hours.

    Ca. 5 min.

    Kokkens note: This daily re-boiling process helps the pickles absorb more sugar and firms them up.

22. 22

    On Day 13, perform the final repetition by draining the syrup into the saucepan.

    Ca. 3 min.

23. 23

    Bring the syrup to a final boil and pour it over the pickles.

    Ca. 5 min.

24. 24

    Seal the jars tightly and transfer them to the refrigerator to store.

    Ca. 1 min.

    Kokkens note: For the best flavor and texture, let the pickles chill for at least one week before eating.