Helen's Crystal Clear Icicle Pickles
From root cellar traditions to modern kitchens, the original Midwest recipe plus a California-inspired spin with jalapeños
I remember walking with my sisters, Grandma, and Mom toward a flat space behind the house. There, lengths of wood were aligned to form a ‘door in the ground’ with a black handle. Grandma grasped the handle and pulled open the door. A set of stairs led down to a hidden underground cellar. Curiosity and excitement bubbled up inside me. What a discovery! To a California girl like me, Midwestern basements were endlessly fascinating.
As a child, I loved exploring, peeking around corners, and uncovering hidden treasures. So, finding this ‘door in the ground’ felt nothing short of magical. It was ‘super cool,’ a hidden world waiting to be explored.
We stepped carefully down the steep stairs, seemingly built for hobbits. They were short and narrow, with no handrail to steady us. Instead, we relied on the walls for balance. With the flick of a switch, the cellar lit up, revealing a bright, spacious room lined with shelves brimming with jars of preserved food. The shelves held cucumber, berries, apples, potatoes, tomatoes, carrots, green beans - you name it. Everything my Midwest family had grown during the summer months was stored here, preserved to sustain them through the long, cold winter.
The root cellar was a testament to my family’s hard work and self-sufficiency—a tradition of preparing for the seasons ahead. More than a storage space, it offered a glimpse into a life rooted in resourcefulness and deep connection to the land. Building on this theme, this week I share my family’s Icicle Pickle-making tradition. As you might imagine, the pickles include ice, cucumbers, and a few other ingredients, such as vinegar, sugar, and spices. The goal was not just to preserve them, but to transform them into flavorful pickles!
The root cellar was a testament to my family's hard work and self-sufficiency, a tradition of preparing for the seasons ahead. It was more than a storage space; it was a glimpse into a life rooted in resourcefulness and deep connection to the land. This week, I share my family’s Icicle Pickle-making tradition, which, as you might imagine, includes ice, cucumbers, and a few other things like vinegar, sugar, and spices - not just to preserve them but to transform them into flavorful pickles!
Given our Germanic European roots, the heritage of the Christmas pickle, and the perfect timing for creating an authentic homemade gift for loved ones, I thought this was the ideal moment to recreate this timeless family recipe.
As usual, the recipe is brief in its instructions, hiding layers of knowledge passed down through generations of Midwestern kitchens. Armed with several pounds of cucumbers and pickling jars, I set out to make these treasured gems. An organic farm-to-table story built by the hands of the farmers who were my great-grandparents.
The recipe was discovered in my Great Grandma Mom Carnes’ recipe book, a 100-year-old treasure that has stood the test of time. Chats with my mom and uncle revealed that this recipe traveled throughout our family, with my Grandma and Grandpa also contributing as creators and memory-makers of this iconic cucumber-to-pickle transformation. They learned it from their parents and grandparents, adding their own tweaks to make it uniquely theirs. Following in their footsteps, I have done the same, creating both the original Mom Carnes recipe and my own California-inspired version.
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Recipe Decoded
Where did this pickle get its name? From its shape? Or is it the cooling effect from the vinegar, or is it just because they soak in cold, icy water to get crisp?
I’ve come to see myself as a bit of a recipe investigator when it comes to these old family recipes. Many recognize the recipe when I mention I’m making it, but few have actually made it themselves. So, here’s my take on decoding this one:
Kirby cucumbers are ideal for pickling - they’re the ones found in grocery stores with dark green, thin skin, bumps, and firm flesh. Persian cucumbers work well too, delivering a complete mini pickle in lieu of a spear or round.
The recipe does not specify how many cucumbers or jars are needed. I started with six cucumbers and eight jars, but ultimately used four cucumbers to fill them all.
These instructions suggested making spears, as discovered through the slicing structure described. However, I also created round slices for variety.
The recipe called for ground mustard, which initially surprised me as I had assumed it would require mustard seeds. Upon reading, I realized ground mustard was indeed the intended ingredient, so I used it.
The proportions listed for the vinegar/sugar/salt mix weren’t sufficient for eight jars; only four were needed. To save you the trouble I encountered - having to make an additional batch midway through - I’ve doubled the amounts in the instructions.
The type of sugar isn’t specified, but I find granulated sugar works best as it dissolves more quickly and efficiently. Sugar is essential for achieving the right balance of flavors.
I used white vinegar as recommended. While I considered apple cider vinegar, I decided against it to avoid coloring the pickles.
Helen’s Crystal Clear Icicle Pickles
This is a fairly easy, old-fashioned pickling project. You don’t need any specialized canning equipment. If you’re already an experienced canner, you likely have all the necessary tools: canning pot, rack, tongs, funnel, and lids. If not, you can make this recipe with a few basic ingredients you already have in your kitchen.
Kitchen Tools
Large Pan or Bowl
Large Saucepan
Spears and Sliced Rounds
Ingredients
Kirby cucumbers
3 slices of white onion
1 green pepper
1 celery stalk
2 quarts white vinegar
2 cups sugar
1 cup salt
1 tablespoon ground mustard
Instructions
Place the 8 lids into a large pan or bowl. Boil water in the tea kettle, then pour it over the lids. Let it sit for 15 minutes, then remove to dry. Place the jars in the pan or bowl and repeat the process, ensuring the jar tops are covered with boiling water.
Wash cucumbers.
To make spears, cut off the ends of the cucumbers, slice lengthwise into quarters, then cut each quarter into thirds to fit in the jars. For larger/taller jars, cut cucumbers in half. To make sliced rounds, cut into 1/4-inch-thick rounds.
Add the cucumber spears and rounds to a large pan or bowl. Cover with ice and water, then refrigerate for 3 hours. Check in every hour to ensure all cucumber pieces are submerged in ice water.
Slice onions, peppers, and celery and set aside.
Remove cucumbers from the refrigerator. Pack spears and rounds tightly into the jars. Leave enough room in each jar to add 1 tablespoon of ground mustard, 3 slices of onion, 1 slice of pepper, and 1 slice of celery.
In a pot, combine vinegar, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.
Transfer the hot vinegar mixture into a liquid measuring cup. Carefully pour it into each jar until almost full. Immediately cover and seal each jar while it is still hot.
Place the jars in the fridge and let them transform. The process can take anywhere from 5 to 15 days. Taste the pickles on day 3, then every 2 days after that until they meet your taste.
Pickles will keep 2-3 months in the refrigerator.
California-Inspired Spin
Swap white onions for red onions.
Replace the green pepper with a red pepper.
Remove the celery stalk and add a jalapeno.
Reduce ground mustard to 1/2 tablespoon.
Add 1/2 tablespoon black peppercorns.
(Optional) Remove seeds and ribs from the jalapeno for a milder flavor
Taste Time Check
Today, on day 3, I tested both the original and the California-inspired spin pickles. The result? Tangy, with a sharp vinegar bite. The spears remain crisp, while the rounds are slightly soft in the center but crisp around the edges. I’ll continue to check their progress every couple of days and report back in next week’s newsletter. Stay tuned!
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I remember these wonderful pickles as a kid. On a hot summer day just sitting out in the yard on the farm eating these delicious pickles that make the summer day just a little better. It was a great snack and loved by all of us kids
Again I am enjoying these stories of my childhood and it just makes the memories warm and brings a smile to my face.