Richardson Woman’s Club Pickles

Serves: 5
Total Calories: 1,814


1 gallon whole sour or dill pickle
5 pounds sugar
3 tablespoons mustard seeds
8 sticks cinnamon
1 teaspoon allspice
3 tablespoons celery seed
3 tablespoons whole cloves
8 cloves garlic
4 jalapeño peppers (optional)


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!)

Nutritional Facts:

Serves: 5
Total Calories: 1,814
Calories from Fat: 0

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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