A while back I posted the beginning of a recipe for Icicle Pickles. Time got away from me like a water wiggler and next thing I knew it was mid-October.
I offer my humble apologies... and the rest of the icicle (sweet) pickle recipe.
After the pickles have fermented for one week, you're going to have another 5 days of work to do. Plan out the schedule so that you end on a day when you'll have time to can.
These steps seem daunting but in all honesty, they take just a few minutes on any given day. Hang in there!
Start with stage 1 (Recipe from "Ball Complete Book of Home Preserving")
Drain the cukes and discard the brine. Rinse your crock. Rinse cukes in cold running water and drain thoroughly. Return to the rinsed crock. Cover cukes with boiling water, put a cover on the crock, and let stand in a cool place for 24 hours.
1. Drain cukes and discard liquid. Rinse crock. Return cukes to crock.
2. Tie 4.5 tsp picking spice in a square of cheese cloth or tea ball.
3. In a large, stainless saucepan, combine 5c sugar and 5c white vinegar. Bring to a boil, then pour over cukes.
4. Cover and let stand in a cool place for 24 hours.
Drain cukes, reserving liquid and spice bag. Rinse crock. Return cukes to the crock. Boil liquid and spices bag then pour over cukes. Cover and store 24 hours.
Repeat Stage 4 for 3 more days.
1. Prepare canning supplies.
2. Discard spice bag. Drain cukes, reserving liquid. Bring liquid to a boil in a large pot.
3. Pack cukes into hot jars within generous 1/2" headspace (I use rubber gloves to to this). Ladle hot liquid into jars. leaving 1/2" headspace. Remove air bubbles and adjust headspace if necessary. Wipe rim, center lid on jar, finger-tighten ring.
4. Process for 10 minutes.
I always jot down notes in the margins of my canning recipes. For these pickles I wrote:
"Made 2008. Complicated but very good!"
"2010. Let ferment [longer than a week] because I forgot. Still good!"
Another thing to consider for this recipe. I started it in a pot that was too small. Then moved to a cast-iron pot that rusted around the rim. I finally finished it in a stainless steel stock pot. Save yourself the work and pick a single pot to pickle in.