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.
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.
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.