Monday, August 18, 2008

A Pickle

Sweet with a kick. Slightly sour. A bit of a crunch.


Serve them once, people will follow you all over the house to find out about these pickles.

Making the pickles is so unbelievably easy ,you’ll tell them.

And they won’t believe you.

At all.

They’ll think you bought them.


Didn’t buy the pickles.

Keep a jar in the back of your fridge for snacks, to chop into old fashioned tuna salad, for a sweet bite with a sliced chicken sandwich, chopped and stirred into a sauce remoulade to go with steamed shrimp, to give as a quick hostess gift.

But be prepared.

Those that eat them won’t listen.

The last thing they will believe is that you made them.

Which is all the more reason why you should.

A Pickle
From the Nashville Seasons Cookbook

1 gallon jar kosher dill pickles, drained
2 tbsp alum
5 lbs sugar
10 cloves garlic, peeled
2 bottles McCormick pickling spices
1 cup cider vinegar
½ cup white wine vinegar

Slice the pickles ½ inch thick . Soak in ice water with alum powder for two hours. Keep cold by adding ice.

In original pickle jar put 1 inch layer sugar, 1 inch layer of pickle slices, sprinkle a layer of pickling spices, a couple of garlic cloves and repeat until all pickle slices have been used. Pour vinegar over top and let sit 36 hours.

Stir once a day.

These last indefinitely in the fridge if they’re allowed to.

Makes a gallon of pickles. I know, I know, it makes a lot of pickles. You’ll need them.


cook eat FRET said...

it just hit me
you're the j. peterman of food bloggers!!!

totally cool!

RecipeGirl said...

How fun! I've actually never pickled anything before. I have those pickling spices sitting in my cupboard just waiting to experiment with though!

Jim Voorhies said...

We have a somewhat similar recipe. It starts with sour pickles, however, and doesn't include the garic. It takes about 10 days for the sugar to change the sour pickles, but after that, they don't last either.

noble pig said...

How wonderful. I've never met a pickle I didn't like.

[eatingclub] vancouver || js said...

I'd like to try this and get myself into a pickle as well.

J for Kitchen Confit said...

Sounds delicious! I can't wait to try the pickles. Oh and Shoebug is shocked you have never cooked bok choy.

fluffernutter said...

Oh I love these! I call them "re-pickles" and I learned about them from my deskmate at the newspaper, a lifelong Nashvillian from the previous generation.

Mary Coleman said...

Claudia: Thank you!! I consider that a compliment.

Lori: This is so easy. Use up those pickling spices. What are you waiting for?

Jim: Know what you mean!! I use kosher dills when I can't find the sour ones.

Cathy: You'll love them. The hooligans will love them too!

Vancouver: This will most definitely get you into a pickle!

Jessica: Hey there, so OK like I'm not your mother in law that's cooked everything in the world. I just never did cook bokchoy. BUT i'm going to already!! Kiss that shoebug for me and JC.

Fluff: I knew you would know these pickles!!!!