If you’ve never tried icicle pickles, you’re missing out on a sweet, tangy, crunchy masterpiece. These vintage-style pickles, often passed down through generations, are called “icicle” pickles because of their crisp, cool texture. The process takes about eight days, but the result is totally worth it — bold flavor, unique texture, and a great conversation starter at the table.
Whether you want to use up garden cucumbers or recreate the taste of grandma’s pickles, this is the only guide you’ll need.
What Are Icicle Pickles?
Icicle pickles are made by soaking sliced cucumbers in a saltwater brine for several days before infusing them with a sweet vinegar syrup. The long curing process is what gives them their signature snap — think of it like fermenting but with a sweet twist.
This process reminds us of other old-school preserving methods like our 5 best Indian-style summer pickles on CookWithBisht, where slow infusion makes all the difference.
Ingredients
- 2 gallons cucumbers (sliced into spears or rounds)
- 2 cups pickling salt
- 1 gallon boiling water
- 2 teaspoons alum (helps maintain crispness)
- 6 cups sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 tablespoon whole cloves
- 1 tablespoon cinnamon sticks (broken into small pieces)
- 6 cups white vinegar
Equipment Needed
- Large crock or food-safe bucket
- Canning jars with lids
- Cheesecloth or strainer
- Large stockpot
- Long-handled spoon
Step-by-Step Instructions
Day 1 – Salt Soak
Place sliced cucumbers in a clean crock. Dissolve pickling salt in boiling water and pour over the cucumbers. Let them sit in this brine for 24 hours.
Day 2 to 4 – Rinse & Alum Soak
Drain the brine. Rinse cucumbers thoroughly and cover them with fresh cold water. On Day 4, dissolve 2 teaspoons alum in fresh water and soak cucumbers overnight.
Day 5 – Start Syrup Soak
Drain alum water and rinse cucumbers. Boil vinegar, sugar, and spices together to make a syrup. Pour hot syrup over cucumbers. Let sit overnight.
Day 6 to 8 – Reheat & Repeat
Each day, drain the syrup, reheat it to boiling, and pour it back over the cucumbers. By Day 8, the pickles are infused with deep sweet-spicy flavor.
Day 8 – Jar & Seal
Pack the pickles into sterilized jars and pour hot syrup over them. Seal tightly and store in a cool, dark place. These pickles can last up to a year unopened.
The Flavor Experience
Expect a punch of sweetness with a whisper of spice. These pickles are:
- Crisp: Like biting into a cold cucumber
- Sweet & Tangy: Syrup-soaked but balanced with vinegar
- Fragrant: Thanks to cinnamon, cloves, and mustard seed
They pair beautifully with rich dishes — try them next to BBQ, sandwiches, or your favorite wraps. We’ve even used them in our grilled chicken wraps recipe.
Tips for Perfect Icicle Pickles
- Use firm, freshly picked cucumbers for best crunch.
- Don’t skip the alum – it’s essential for crispiness.
- Sterilize jars properly to avoid spoilage.
- Reheat syrup daily — it builds flavor and prevents bacterial growth.
Want a deep dive into safe home canning practices? The USDA’s Complete Guide to Home Canning is the gold standard.
Creative Ways to Use Icicle Pickles
- Chop them into chicken salad for a sweet bite
- Slice thinly for burgers and pulled pork sliders
- Serve with a cheese board to cut through creamy textures
- Mix the brine into vinaigrettes or marinades
- Gift a jar with a handwritten label — nostalgic and personal
Frequently Asked Questions
Yes, but it may affect shelf life and texture. Try reducing by 1 cup if needed.
Not recommended — it ensures that signature crispness.
Pickling cucumbers (like Kirby) are ideal due to their smaller seeds and firm texture.
Unopened: Up to 1 year. Opened: Refrigerated for 1–2 months.
Yes! Add a few slices of garlic or onion during syrup soak for extra dimension.
Nutritional Info (Per 1 Pickle Spear, Approx.
- Calories: 45
- Sugar: 10g
- Sodium: 250mg
- Fat: 0g
- Fiber: 1g
Storage Tips
- Store sealed jars in a cool, dark pantry.
- Once opened, keep refrigerated.
- Avoid direct sunlight, which may degrade flavor over time.
A Taste of Nostalgia
These pickles aren’t just a snack — they’re a story. Many families pass down their icicle pickle recipes just like their cherished spice blends or Sunday roast methods. If you enjoy preserving food, also check out our easy pineapple chutney recipe that delivers bold tropical flavor with zero preservatives.
And if you’re curious about the science behind what makes pickles crispy, Serious Eats has a great explainer worth reading.
Final Thoughts
Eight-day icicle pickles take patience — but what you get is unmatched flavor and tradition in a jar. Sweet, crisp, beautifully spiced, and utterly addictive. Whether you’re hosting a dinner party or packing school lunches, these pickles are a guaranteed hit.
Try making a batch this weekend and experience what pickling used to be like, before the days of store-bought shortcuts.
