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LOCATION: Recipes >> Preserving >> Icicle Pickles 02

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Icicle Pickles

Cut 6-quart basket of dill cucumbers into pieces (bite-size).
Place 2 cups of pickling salt (less if using smaller cucumbers)
into enough boiling water to cover a 6 quart basket of cucumbers.
Dissolve salt. Let stand for 4 days, stirring daily.

Day 5: Drain and cover with boiling water.

Day 6: Drain and cover with boiling water, add a chunk of alum
the size of a walnut or a rounded tablespoon of powdered alum.

Day 7: Drain. Boil together 6-8 cups sugar, 2 1/2 quarts vinegar,
1/2 cup pickling spice, green food colouring (optional). Add to
the cucumbers.

Day 8: Drain and reserve syrup. Add 1 cup of sugar to the syrup.
Boil and pour over the cucumbers.

Day 9: Drain and reserve syrup. Add 1 cup of sugar to the syrup.
Boil and pour over the cucumbers.

Day 10: Add 1 cup of sugar, boil and bottle pickles.

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