Pickling and Fermentation

ICICLE PICKLES!!!

As I mentioned in the video, I had these pickles when I was younger, and so they were perfect to make for this assignment. These first few pictures show the ingredients and equipment I used for this project. I used a big ceramic pickle crock that my parents got 20+ years ago...and it still has the original lid and everything. Icicle pickles are somewhat similar to bread and butter pickles, but they also contain cassia buds, which give them their own distinct taste.

These were the ingredients I used to make my own pickling spice.
I may have bought a bit more than I needed..but oh well. Pickles for days!!

This is the pickling crock. The first thing I was told when I got it
from my dad was "DO NOT DROP IT."  What else is new...

Cucumbers. Before I ruined their day.

Completed pickling spice.

Cucumbers. Before the addition of water and pickling salt.

Overall, the process took 11 days to complete. Day one I cut the cucumbers and poured in enough water (with pickling salt dissolved in it) to cover the cucumbers. Next I placed a plate and a pot on top to keep them submerged. Day two, three and four all I had to do was stir them around then place the plate and pot back on top. On day five, I drained the water/pickling salt solution, and covered the cucumbers with clear boiling water, then re-covered them. Day six was an important step. I had to drain them once again, and dissolve alum powder in boiling water, then pour over the cucumbers and cover. I believe the alum helps to make the pickles crunchy. Day seven was the day I started the syrup. I drained the crock, and dissolved sugar in vinegar. This is also where I added the pickling spice, allspice, celery seeds, and cassia buds. The syrup was heated to the boiling point and poured over the cucumbers. For the eighth, ninth and tenth days, I had to do the same thing. Drain the syrup into a pot and bring it to a boil, add additional sugar, then pour it back over the cucumbers--pickles I should say, since they were now infused with the flavour of the sugar, vinegar and spices.

The three most important ingredients for icicle pickles.
(Besides cucumbers of course)

Alum powder being added to water.

Pickling salt-water solution

Pickling syrup. Sugar, vinegar, spices.

Day eleven was the moment of truth. I put the pickles in jars, took some pictures and had my first taste. Then I had my second, third and fourth tastes and each one was as crunchy and delicious as the last. I was extremely happy with how they turned out, and it was easy enough to spend 10 minutes each day making them. Below I have provided the recipe I used (although I used half of everything since it makes a LOT of pickles).

6 quarts of cucumbers (I measured them out in a 3 quart box as shown in the picture above).

2 cups pickling salt

1 tablespoon alum powder

2.5 quarts (about 1150 mL) white vinegar

14 cups of sugar

1 tablespoon whole allspice

1 tablespoon whole cassia buds

1 tablespoon celery seeds

(Recipe didn't call for it but I added 1/2 tablespoon of pickling spice).

ICICLE PICKLES:

Cut cucumbers, cover with brine made of about 4.5 L of boiling water and 2 cups pickling salt. Let stand 4 days, stirring every day.

5th day: Drain and cover with boiling water.

6th day: Drain and dissolve 1 tbsp alum into water, pour over and let stand.

7th day: Drain and make syrup of 1150 mL vinegar, 8 cups sugar, 1 tbsp allspice, 1 tbsp cassia buds and 1 tbsp celery seeds. Heat to boiling and pour over.

8th day: Drain syrup into pot, heat to boiling and add 2 additional cups of sugar. Add to cucumbers.

9th day: Same as day 8. Drain, boil, add 2 cups sugar. Pour over cucumbers.

10th day: Same as day 9.

11th day: Heat syrup, pour over cucumbers. Seal in jars. ENJOY!!