14 Day Icicle Pickles
Crisp, tangy homemade pickles with a sweet and vinegary flavor, perfect for snack lovers and those who enjoy traditional fermented vegetables with a crunchy texture.
Ingredients
Instructions
- Let pickles stand in 1 quart boiling water with salt for 1 week.
- Drain and cover the pickles with boiling water for 24 hours.
- Drain the pickles again and cover with boiling water and alum.
- Let stand another 24 hours, then drain.
- Combine sugar, vinegar, and spices.
- Pour the hot sugar-vinegar mixture over the pickles and let stand for 24 hours.
- Repeat the process for 4 days. The pickles do not need to be sealed.
Tips & Substitutions
When soaking the pickles, ensure they are fully submerged in boiling water with salt for the entire week to properly draw out moisture. If you prefer a spicier flavor, consider adding more mixed spices or even a few slices of jalapeño to the sugar-vinegar mixture. For a vegan version, confirm that the sugar used is free from bone char.
Serving Suggestions
These icicle pickles make an excellent accompaniment to sandwiches or burgers, particularly with BBQ dishes. They also pair beautifully with Grandma Kay'S Cran-Raspberry Gelatin Salad for a refreshing contrast. Serve them alongside cheese platters or as a tangy addition to charcuterie boards.
Storage & Reheating
Store the pickles in a cool, dark place if not consumed immediately. They can be kept in a tightly sealed jar in the refrigerator for up to a month. If you want to serve them chilled, simply take them out of the fridge about 30 minutes before serving to allow them to reach room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of 14 Day Icicle Pickles contains roughly 1066 calories, with 18g protein, 206g carbohydrates, and 9g fat. It is an excellent source of iron (62% of the Daily Value), dietary fiber (42% of the Daily Value), and protein (36% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2182mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long can I keep these pickles after making them?
Once made, icicle pickles can last for about a month in the fridge due to their vinegar content. However, for best flavor, consume them within the first two weeks. If you see any mold or signs of spoilage, discard them immediately.
Can I adjust the sweetness of the pickles?
Yes, you can easily adjust the amount of sugar in the recipe to suit your taste. Start with 6 pints if you prefer a less sweet pickle or add more if you enjoy a sweeter flavor. Just remember that altering the sugar may affect the overall texture.
What can I do with leftover brine?
Leftover brine can be reused for pickling other vegetables like carrots or green beans. Just ensure to bring it back to a boil before using it again. Alternatively, you can use it as a tangy dressing for salads or as a marinade for meats.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).