"When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!" — Tammylou
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cucumbers with peel - ends trimmed, halved, seeded, and cut into chunks
1 1/2 teaspoons
green food coloring
1-quart canning jars with lids and rings
I just tried these for the first time and I am a little disappointed. They are not near as good as my great-grandmother's recipe for icicle pickles. It was fun to try a new version and do a side by side comparison, but from now on I will stick with our old favorites (which takes longer and has a stronger syrup). I followed the recipe except that I omitted the food coloring, as I didn't think it was healthy to add the extra dye.
My cucumbers have been very bitter this year and I hated to waste them all to the compost heap so I tried your recipe in the hope of salvaging them.
Now that they are canned and cooling on the counter, I am prepping for the next batch to which I plan to add some hot peppers for a little zest.
Not only did your recipe eliminate the bitterness, the pickles are yummy! I am a little bummed because all my jars sealed so I won't be putting a dud in the fridge to snack on.
I need more jars :)
* Percent Daily Values are based on a 2,000 calorie diet.
Eight-Day Icicle Pickles
Serving Size: 1/128 of a recipe
Servings Per Recipe: 128
Amount Per Serving
** Calories: 78
** Calories from Fat: < 1
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