This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Icicle Pickles

3 pounds, 4-inch cucumbers
6 small onions
6 5-inch pieces celery
1 tablespoon mustard seed
1 cup vinegar
1/4 cup salt
2 1/2 cups granulated sugar
1 cup water

Wash cucumbers and cut lengthwise into thin slices; soak in ice water 3 to 5 hours. Drain and pack in clean pint jars. Add 1 quartered onion, 1 piece celery, and 1/2 teaspoon mustard seed to each jar. Combine vinegar, salt, sugar, and water; bring to a boil. Pour solution over cucumbers, filling jars to 1/2-inch from tops. Seal jars. Yield: 6 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Vintage Recipe For Icicle Pickles

The 2 Week Diet

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2 Responses to Recipe Clipping For Icicle Pickles – Vintage

Published 23 May, 2011 in 4:33 am

Love this website. It is a lot of fun.
My grandmother was from Indiana and she used to make refridgerator sweet pickles. They were not processed somehow. Anyone have a recipie for that?

Published 22 March, 2018 in 8:07 pm

Yes, I do! My aunt recently shared with me what I think you’ve been searching for. These are *fabulous!*.

Kit’s Pickles, Milford Stn., N.S., Canada

Use a 4 litre basket (12 pickles)
2 yellow onions, thinly sliced
1 red and 1 green pepper, diced (1/4 inch)

Toss until mixed.


4 c white sugar
2 c white vinegar
2 tbs pickling salt
1 tsp turmeric
1 tsp mustard seed
1 tsp celery seed

Combine and then mix with veggies. Refrigerate in bowl, and all the while stir twice a day for three days. Jar. Store in fridge.

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