The Best Icicle Pickle Recipe

I know what you’re thinking…

“Wait. Hold up. You’re telling me this icicle pickle recipe takes 11 days to make, and is actually worth it?”

Yep. YES. Yes, I am. And here’s why:

• Yep, these icicle pickles take 11 days to make, but only need about 15-30 mins of attention each day. So they actually fit into my mom-schedule fairly easily.
• They’re my absolute favourite sweet pickles: sweet but also tangy
• And the recipe is my mother-in-law’s, and has been used for at least three generations, so this bad boy has stood the test of time.

So, if I’ve talked you into making these gems (you won’t be sorry), here’s the recipe!

Print Recipe

The Best Icicle (11-day) Pickles

This recipe may take 11 days to complete, but I promise, the end result is worth every day you have to step over the pickle crock on your kitchen floor! The pickles are crispy, sweet and delicious!

Prep Time11 d

Cook Time1 hr 30 mins

Total Time11 d

Course: Side Dish

Keyword: icicle pickle,, pickle,, Pickles, Canning, Sweet Pickles, Icicle, sweet pickle,

Servings: 24 cups

Ingredients

• 6 quart basket fresh pickling cucumbers Fresh pickles are key for crispy pickles!
• 2 cups pickling salt
• 1 tbsp powdered alum
• 12.5 cups cider vinegar
• 16 cups white sugar
• 3 tbsp pickling spice

Instructions

• Day 1:

  Wash and dry the pickling cucumbers. Slice the cucumbers into rounds that are at least a half-inch wide. Any skinnier and the pickles won't be as crispy! Place the sliced cucumbers in a large pickling crock or thick plastic pail. Add salt into about a gallon of water and cover the cucumbers. Add more water if required so that all cucumbers are covered.
• Let stand in the salt water solution for four days!
• Day 5:

  Drain the brine from the pickles, and cover the pickles with clean boiling water. Let stand for 24 hours.
• Day 6:

  Drain the water from the pickles. Dissolve the alum in enough boiling water to cover the pickles. Pour over the cucumbers and let stand for 24 hours.
• Day 7:

  Drain the alum water from the pickles. Combine the cider vinegar, 8 cups of the sugar and the pickling spice. Heat to boiling and then pour over the pickles. Let stand for 24 hours.
• Day 8:

  Strain the syrup from the pickles into a pot. Heat to boiling and then add 2 cups of sugar to the syrup. Pour over the pickles and let stand for 24 hours.
• Days 9 and 10:

  Repeat steps from Day 8.
• Day 11:

  Drain syrup into pot. Heat syrup to boiling and add final 2 cups of sugar. Place cucumbers in hot sterilized jars. Pour the syrup over the pickles in each jar straining out the pickling spice. Seal the jars.

Notes

A couple pickling tips:

Need an easy way to sterilize your jars? We clean our jars in the dishwasher and then heat in an oven at 225 degrees for 20 minutes to ensure they're good to go!

To make sure your jars seal, use brand new canning lids each time. Place canning lids on each jar and flip them upside-down while the jar and the liquid inside are still hot to ensure they seal!