Serves: 5
Total Calories: 1,814
Drain and discard juice from pickles. Cut into 3/4-inch 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!)
This Richardson Woman’s Club Pickles recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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