We continue pickle week with another of Mernie’s recipes, this time for Icicle Pickles. I particularly like this recipe because it is written on the back of a church program and I picture them talking after church with Mernie explaining the recipe, though I doubt that is how it happened. The paper was folded quite a bit and is in bad shape. With all the editors marks on it, I wonder if Gram was working on translating it for someone else.
This is a process that lasts twelve days.
UPDATE: A reader recently asked if these pickles turn blue during the pickling process. Since I have not made them myself, I ask you readers to please comment about the color of them. Thanks!!
Icicle Pickles (Mernie)
2 gallons cucumbers (cut in 4 parts)
Pour over 1 pint salt, 1 gallon boiling water. Cover tightly & let stand 1 week (keep water level over cucumbers). Drain. (They look awful. Rinse.) Throw away mushy ones.
Pour over another gallon of boiling water. Let stand 24 hours. Drain.
Pour over another gallon boiling water and 1 heaping tablespoon alum. Let stand 24 hours. Drain.
Boil together 2 1/2 quarts vinegar, 8 pounds sugar, handful pickling spices (unless in cold weather, see below). Pour over pickles. Let stand 24 hours. Drain & boil juice 15 minutes & pour over pickles. Repeat next day. The day after than you put your pickles in the jars while the syrup boils & pour boiling syrup over pickles. Can.
2 quarts vinegar, 6 pounds 6 oz sugar about right for 1 full peck cukes. They won’t all go into a 2 gal crock. If you weather is cold enough, you don’t lose many cukes & can use a whole recipe of vinegar.