Title: Icicle Pickles
Categories: Canning Pickle
Yield: 1 Servings

PICKLES
2	ga	Cucumbers; no more than three inches long
FERMENTING BRINE
1	ga	Water
2	c	Pickling or kosher salt
1	tb	Alum
PICKLING BRINE
5	lb	Sugar
1	qt	Vinegar
1	pt	Water
1	ts	Oil of cinnamon
1/2	ts	Oil of cloves

Cut 3-inch cucumbers lengthwise in half. Do not use bigger cukes for this recipe. Make the fermenting brine by combining water and salt ONLY. Put cut cukes into a crock, cover with the brine, and let stand for 1 week. Drain. Cover cucumbers with enough boiling water to completely cover; let stand 24 hours. Drain again; cover with cold water in which the alum has been dissolved; let stand again for 24 hours.

Bring to a boil all ingredients for Pickling Brine. Drain the alum solution from the cucumbers and pour the pickling brine over them while it is still boiling hot. Again let the pickles stand for 24 hours.

For the next three days, drain off the syrup, bring it to a full rolling boil and then pour it back over the pickles.

On the fourth day, pack the pickles into hot, sterilized pint jars. Bring the pickling brine to a boil for the fourth time and pour over the pickles in the jar. Push out any air bubbles with a stainless steel knife, cover the jars and seal in a boiling water bath for 10 minutes.

The pickles will be a deep transparent green color and as crisp to bite as an icicle.

Mrs. Josephine Solasz, Holy Rosary Parish Cookbook (Hadley MA) 1972 MMed by Dave Sacerdote

From: Dorothy Flatman Date: 08-14-97 (12:07) The Pine Tree Bbs (222) Cooking(F)

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