SnackSide Dish

Fourteen-Day Icicle Pickles

Name: Fourteen-Day Icicle Pickles
Prep time: 40 min
Cook time: 25 min
Total time: 13 d 1 h 5 min
Yield: 10 servings
Cuisine: american
Ingredients: 1,000 g pickling cucumber; 1,000 ml water; 200 g pickling salt non-iodized; 1,000 ml water boiling; 1,000 ml water boiling; 1 tsp alum powder; 500 ml white vinegar 5% acidity; 800 g granulated sugar; 2 tbsp mixed pickling spice

An old-fashioned pickling recipe that requires patience but rewards with exceptionally crisp, sweet, and translucent pickles. The multi-day process of brining and soaking in a sweet syrup creates a unique 'icicle' texture and deep flavor.

An original recipe by Forkin

Total time: 13 days 1 hr
Serves: 10
Difficulty: Hard
Per serving: 335 kcal

4.0 (1)

Mise en place

Ingredients

1,000 gpickling cucumber
200 gpickling salt, non-iodized
1 tspalum powder

brine

1,000 mlwater

first soak

1,000 mlwater, boiling

alum soak

1,000 mlwater, boiling

syrup

500 mlwhite vinegar, 5% acidity
800 ggranulated sugar
2 tbspmixed pickling spice

Equipment

saucepan · large glass jars with lids · large non-reactive container · cutting board · knife

The method

Step by step

1
Wash the cucumbers thoroughly and trim off the blossom ends.
About 5 min
Cook’s note: Trimming the blossom end helps keep pickles crisp as it contains enzymes that can cause softening.
2
Cut the cucumbers lengthwise into quarters to create spears.
About 5 min
3
Place the cucumber spears into a large, non-reactive container such as a glass jar, ceramic crock, or stainless steel pot.
About 2 min
Cook’s note: Avoid aluminum or copper containers, as they can react with the brine.
4
In a saucepan, bring the water for the brine to a rolling boil.
About 5 min
5
Remove the pot from the heat and stir in the pickling salt until it is completely dissolved.
About 1 min
6
Carefully pour the hot salt brine over the cucumbers, ensuring they are fully submerged.
About 2 min
Cook’s note: You can use a small plate or fermentation weight to keep the cucumbers below the surface of the brine.
7
Cover the container and let it stand at room temperature for 7 days.
About 1 min
8
On Day 8, drain the cucumbers completely and discard the salt brine.
About 2 min
9
Cover the cucumbers with the boiling water for the first soak and let them stand for 24 hours.
About 2 min
Cook’s note: This step helps to leach out the intense saltiness from the initial brine.
10
On Day 9, drain the water from the cucumbers.
About 2 min
11
Pour the boiling water for the alum soak over the cucumbers and stir in the alum powder until it dissolves.
About 2 min
12
Let the cucumbers soak in the alum water for another 24 hours.
About 1 min
Cook’s note: Alum is a traditional crisping agent that gives these pickles their characteristic firm texture.
13
On Day 10, drain the cucumbers well and pack them tightly into clean glass jars.
About 5 min
14
In a clean saucepan, combine the white vinegar, granulated sugar, and mixed pickling spices to make the syrup.
About 1 min
15
Bring the syrup mixture to a rolling boil over medium-high heat, stirring until the sugar is dissolved.
About 5 min
16
Carefully pour the hot syrup over the pickles in the jars, ensuring they are completely covered.
About 2 min
17
Seal the jars and allow them to stand at room temperature for 24 hours.
About 1 min
18
On Day 11, carefully drain the syrup from the jars back into the saucepan.
About 3 min
19
Bring the syrup back to a boil, then pour it back over the pickles, reseal the jars, and let stand for 24 hours.
About 5 min
20
On Day 12, drain the syrup from the jars into the saucepan again.
About 3 min
21
Re-boil the syrup, pour it over the pickles, reseal the jars, and let stand for another 24 hours.
About 5 min
Cook’s note: This daily re-boiling process helps the pickles absorb more sugar and firms them up.
22
On Day 13, perform the final repetition by draining the syrup into the saucepan.
About 3 min
23
Bring the syrup to a final boil and pour it over the pickles.
About 5 min
24
Seal the jars tightly and transfer them to the refrigerator to store.
About 1 min
Cook’s note: For the best flavor and texture, let the pickles chill for at least one week before eating.

Per serving

Nutrition

47%Score

Calories: 335.2kcal
Protein: 0.7g
Carbs: 84g
Fat: 0.1g
Fibre: 0.7g
Sugar: 81.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in sealed jars in the refrigerator.