Cucumber Icicle Pickles(Small Cucumbers)
Cucumber Icicle Pickles are crisp, sweet, and tangy pickles with a hint of spice, perfect for adding a refreshing crunch to sandwiches or as a flavorful snack.
Ingredients
Instructions
- Cut cucumbers lengthwise.
- Boil pickling salt and water.
- Pour the hot saltwater over cucumbers; let stand for 1 week, stirring each day.
- Drain the cucumbers.
- Pour boiling water over cucumbers and let stand for 1 day; then drain.
- Dissolve a walnut-sized lump of alum in hot water and pour over cucumbers; let stand for 1 day.
- Drain the cucumbers.
- Make a syrup by combining sugar and vinegar. Add a small handful of mixed spices.
- Bring the syrup to a boil.
- Pour the hot syrup over the cucumbers.
- The next morning, drain and rinse the cucumbers.
- Bring the syrup to a boil again and pour over the cucumbers.
- Repeat this process for two more mornings.
- On the fourth morning, pack the cucumbers into hot, sterilized jars.
- Bring the syrup to a boil again; pour it over the cucumbers and seal the jars.
Tips & Substitutions
For a crisper pickle, consider using smaller cucumbers. If pickling salt is unavailable, kosher salt can work as a substitute, but avoid table salt due to additives. Keep the cucumbers submerged in the saltwater for even brining. Ensure jars are properly sterilized to prevent spoilage. For a spicier kick, add crushed red pepper flakes to the syrup.
Serving Suggestions
Cucumber Icicle Pickles make a refreshing side dish or condiment. They pair beautifully with sandwiches, burgers, or as a zesty addition to a charcuterie board. For a unique twist, serve them alongside dishes like Hot Salt Pickles for a varied flavor experience. Enjoy them as a snack or alongside your favorite summer salads.
Storage & Reheating
Store the sealed jars of Cucumber Icicle Pickles in a cool, dark place. Once opened, keep the pickles in the refrigerator, where they can last for several weeks. To enjoy them chilled, serve straight from the fridge or let them sit at room temperature for 10-15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Icicle Pickles(Small Cucumbers) contains roughly 606 calories, with 13g protein, 129g carbohydrates, and 2g fat. It is an excellent source of vitamin C (219% of the Daily Value), dietary fiber (91% of the Daily Value), and potassium (41% of the Daily Value), and a good source of calcium. It also contributes 26g of dietary fiber toward your daily target.
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 do the pickles need to sit before they are ready to eat?
The pickles will need at least one week of soaking in the saltwater before they are ready to eat. After that, they require additional soaking in syrup to develop their flavors fully, so plan for about two weeks of total preparation time.
Can I use different types of cucumbers for this recipe?
While small cucumbers are preferred for their crisp texture, you can substitute with medium-sized cucumbers if needed. Just make sure they are firm and fresh to ensure the best pickling results.
What type of vinegar works best for these pickles?
White vinegar is recommended for this recipe due to its clean flavor and acidity, which helps preserve the pickles. However, you can experiment with apple cider vinegar for a slightly sweeter and fruitier taste.
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).