These cucumbers have been in the salted water for 7 days. Bubbles will form and stirring ensures that the cucumbers are all exposed to the salted water and not packed too tightly to preserve. See how the salt is already preserving them by turning them to an olive-green color. The above picture shows the cucumbers after just one day in the salted water. I usually just place a dinner plate on it to cover it, but you can use plastic wrap or lid if your crock has one.įor the next seven days, just stir the cucumbers. You will need to place a covering on top of the crock even if you use the small plate inside. Sometimes I add a small salad plate that fits inside the crock to help push down the cucumbers. I like to keep the cucumbers underneath the water level. You can also place the salt in the boiling water to dissolve it. Boil the amount of water that is listed in the recipe and pour it over the cucumbers.Īfter adding the boiling water, stir the cucumbers to dissolve the salt. I measure the salt in a pint pickling jar but a measuring cup works just as well.Īdd the salt to the cucumbers in the crock. Pickling salt, also called preserving salt, does not have iodine or additives that can turn the water cloudy or make the pickles turn dark. You should not use waxed or burpless cucumbers in this recipe. Most important of all, you will need pickling cucumbers. Also needed are the following things: 1) a jar lifter as shown with the red lifts to get the jars out of hot water, 2) tongs (shown) or a magnetic lid lifter (not shown) to retrieve the lids out of hot simmering water, 3) canning jars, and 4) a crock for fermenting (shown in pictures later). If you are familiar, then this is a really delicious recipe and you can skip past the steps with pictures and go straight to the recipe.įor this recipe, you will need a pot called a canner that has a rack in it so your jars are elevated from the bottom of the pot during the water bath.
If you are unfamiliar with food preservation, I will walk you through all the steps. It is the kind of recipe that you have to read between the lines because there is so much more to know than just the written words. The original recipe passed down from a family member was written on one side of an index card. This is a vintage fermentation pickle recipe that takes 14 days to make. Some sources suggest that it might come from the shape of cucumbers cut lengthwise into long wedges that might resemble an icicle, but I have never been able to find a definitive source. This recipe is for sweet pickles which are sometimes called “icicle pickles.” I don’t know where the term “icicle pickle” originates but I have always associated it with a sweet pickle.
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