Christmas Pickles
1 gallon whole dill or sour pickles
5 pounds sugar
3 T. mustard seed
8 sticks cinnamon
1 t. allspice
3 T. celery seed
3 T. whole cloves
8 cloves garlic
4 jalapeno pods, optional
Drain and discard juice from pickles. Cut into 3/4" thick slices and place in a 2 gallon crock. Don't use aluminum! Pour sugar and spices over pickle slices. After 24 hours, stir with wooden or stainless steel spoon. Then stir 2 or 3 times daily. They are ready to eat after the third day. May be left in crock (covered) or put into four 1 quart jars and sealed. Note: There will be lots of juice left when pickles are gone. Don't throw it away. It's wonderful for basting a baked ham. Also gives a delightful flavor to tuna or chicken salad. Put some pickles in the salad, too!
Source: The Texas Experience
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