Skip to main content

Grandma Fern's Sweet Pickles

I love these pickles.  Even now every time I eat one it takes  me back to my childhood and watching my grandma make these ... and of course eating them.  Everything is better with these pickles.    I've made them before and although time-consuming, they are amazing!  You will need an old pickling crock to make these.  One like this.  Usually they can be found at ACE Hardware stores.  This one is an old one that was given to me by my aunt.

 2 gallons cucumbers (small ones are best)

 Mix one pint of canning salt with a gallon of water and bring to a boil. Place cucumbers t in a large pickle crock and cover with the boiling salt water.  Let stand one week in a cool place.

 On the 8th day:
Drain and cover with boiling water.

 On the 9th day:

 Slit cucumbers lengthwise and cover with hot alum water (hot alum water - 7 level teaspoons alum to 1 gallon of water)

 On the 10th day:

 Drain and cover with boiling water.

 On the 11th day:

 Drain.  In a large pan combine 3 quarts of vinegar, 7 cups of sugar, 1 Tablespoon mixed pickling spices.  Heat all to a boil and pour over pickles

 On the 12th day:

 Drain and reserve liquid.  Add 4 cups of sugar to the liquid and boil again.  Pour over pickles

 On the 13th day:

 Drain reserving liquid.  Add 4 cups of sugar to the liquid and boil again.  Pour over pickles.

 On the 14th day:

 Put in clean, sterile jars.  Place sterile lids on.  Remove air bubbles with a plastic knife.  Clean the rims of jars with a paper towel.  Put in a water bath for a 30 min. Boil making sure jars are covered by at least 1 inch of water.  Remove to a towel and let cool for 24 hours.  
Labels:

Comments

Post a Comment

Popular posts from this blog

Petersburg Frostop Coney Sauce

The Frostop in Petersburg was well known for their coneys. This is their recipe. We have enjoyed this recipe in our family for years. 3 lb. hamburger 1 cup chopped onion 2 bottles of Del Monte catchup 3 T sugar 1 T vinegar 1 T Worcestershire sauce In a large pan brown meat and onion in water until very fine and no longer pink. Drain off water and grease and return to the pan. While draining mix remaining ingredients in the pan. Add beef and simmer. Serve on hot dogs or plain on a bun.
Post a Comment
Read more

Angelo Pellegrini's Magnificent Minestrone

I was given this recipe from a good friend in Seattle. Its really wonderful! I don't even like Minestrone but I love this. 4 slices bacon, fried and crumbled (optional) 3TBS olive oil 1 med. onion, chopped 3 garlic cloves, chopped 1 lg. can (28oz.) crushed tomatoes 2 med. carrots, sliced 1 cup sliced zucchini rounds 1 can Campbell's 'Bean with Bacon' soup 2 cans beef broth 1/3 head cabbage, shredded 1 tsp. dried sweet basil 1/4 cup minced parsley Shredded Parmesan cheese Cook bacon and set aside. Saute garlic and onion in oil until golden, stirring continuously. Add beef broth and vegetables and basil. Simmer until vegetables are tender (about 30 min.). Add Bean with Bacon soup and crumbled bacon and let cook for another 10 min. Serve with shredded Parmesan cheese and crusty bread. *I put the cheese in the bowl and then ladle soup over it so it melts.
Post a Comment
Read more

Deviled Eggs

I got this recipe while living in Lake Charles, LA.  It comes from Mrs. Susan Switzer of Houston, Texas and was included in the cookbook "Pirates Pantry" which was complied by the Junior League of Lake Charles.  These have been a family favorite for years. 12 hard boiled eggs 1/2 stick of butter 2 Tablespoons onion, grated 1/4 (I use a bit more) mayonnaise 1 Tablespoon mustard 1 teaspoon salt 1/4 teaspoon celery salt, pepper, horseradish ( I leave out the horseradish) 1 teaspoon Worcestershire 5 drops hot sauce (I use Franks buffalo sauce) Boil eggs (*tip* bringing the water to a boil before adding the eggs and then turning down the heat, cover, and let cook for 13 minutes makes peeling easier)   Slice eggs lengthwise and scoop out yolks. In small saucepan, melt butter.  Add yolks of eggs and mash and cook over low heat for a few minutes. Add to a large mixing bowl and add in other ingredients.  Mix well.  Fill egg whites a...
Post a Comment
Read more