14 Day Icicle Pickles like grandma used to make - except you can make them too. Requiring only a few minutes a day, the end result is a delicious condiment to enjoy all winter long
Fill a 2 gallon crock with whole cucumbers. Cucumbers should fill the crock to within 2-3" of the top
Stir in 1 cup of pickling salt
Cover with cold water
Cover with a crock lid or a plate and a jar filled with water. Drape a clean tea towel over the entire crock
Stir day. Replace plate and weight, as well as tea towel
Drain the cucumbers and replace into the crock. Cover in boiling water. Plate, weight, and cover
Slice cucumbers (I like to cut them into quarters or spears)
Combine 2 tablespoons of alum with 8 cups of boiling water.
Plate, weight, and cover
Drain. Cover in clear boiling water
Drain cucumbers and place back in crock
Syrup making day! Combine 1 quart of white vinegar and 6 cups of sugar in a heavy bottom sauce pan. In a square of doubled cheese cloth, place cassia buds and celery seed. Secure tightly into a pouch shape and place in syrup. Bring to a boil and pour over pickles. Plate, weight, and cover.
Note: At this point, you can begin adding food colouring, if desired
Each day, pour the syrup and spice bag back into a sauce pan. Add 1 additional cup of sugar and bring to a boil. Pour back over pickles each day. Plate, weight, and cover.
If you are using food colouring, you may need to add some additional colouring each day to reach the desired colour.
Congratulations! You have icicle pickles! Pack in a jar (or several) with tight fitting lids