Eight Day Icicle Pickles: A Tangy Treat

Name: Eight Day Icicle Pickles: A Tangy Treat
Prep time: 60 min
Cook time: 15 min
Total time: 10155 min
Yield: 24 servings
Cuisine: Canadian
Ingredients: 3 kg cucumbers (small, firm); 6 cups white vinegar; 4 cups granulated sugar; 1/2 cup pickling salt; 2 tablespoons mustard seeds; 1 tablespoon celery seeds; 1 tablespoon whole cloves

10155 min 24 servings Medium

All Recipes

Discover the art of making eight day icicle pickles. Crisp, tangy, and perfect for adding zest to any meal.

Prep

60 min

Cook

15 min

Total

10155 min

Servings

Difficulty

Medium

Icicle pickles are a delightful preserve that captures the essence of summer cucumbers in a tangy, sweet brine. This eight-day process might seem lengthy, but it rewards with pickles that are crisp and full of flavour. This recipe is perfect for anyone who loves the classic crunch of a pickle with a hint of sweetness. The prolonged pickling process ensures that each cucumber slice is thoroughly infused with the aromatic spices and vinegar, creating a perfect balance of flavours.

Ingredients

Servings

For the cucumbers

For the brine

Instructions

Prepare the cucumbers

Wash the cucumbers and slice them into spears or rounds.

Pro tip: Use uniformly sized cucumbers for even pickling.

Soak cucumbers

Place cucumbers in a large bowl and cover with cold water. Let sit overnight.

Pro tip: Ensure all cucumbers are submerged.

Drain and cover with brine

Drain cucumbers and prepare the brine by combining vinegar, sugar, salt, mustard seeds, celery seeds, and cloves in a pot.

Pro tip: Stir until sugar is fully dissolved.

Boil the brine

Bring the brine to a boil over medium heat, then pour it over the cucumbers.

Pro tip: Ensure the brine is hot when poured.

Refrigerate

Cover the bowl and refrigerate for 7 days, stirring occasionally.

Pro tip: This allows flavours to meld.

Sterilize jars

On the eighth day, sterilize jars and lids by boiling them in water for 10 minutes.

Pro tip: Use tongs to handle hot jars.

Pack pickles

Pack cucumbers into sterilized jars and pour the brine over them, leaving 1 cm headspace.

Pro tip: Eliminate air bubbles with a non-metallic utensil.

Seal jars

Wipe jar rims clean, secure lids, and process in a boiling water bath for 10 minutes.

Pro tip: Ensure jars are covered by at least 2 cm of water.

Cool and store

Remove jars and let cool. Store in a cool, dark place for up to a year.

Pro tip: Ensure lids have sealed properly by pressing down the centre.

💡

Tips & Tricks

Use fresh, firm cucumbers for the best texture.
Ensure your jars are sterilized to prevent spoilage.
Adjust sugar and vinegar to taste for a sweeter or tangier pickle.

Serving Suggestions

Serve these pickles alongside your favourite sandwiches or burgers to add a zesty crunch. They also pair wonderfully with cheese and charcuterie boards. For make-ahead tips, prepare and store your icicle pickles in sterilized jars in a cool, dark place. They can last up to a year, making them a convenient option for year-round enjoyment.

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