Thanks to Terri who sent me her favorite pickle recipe to share with all of you.
GRAMMIE’S SWEET PICKLES
Wash small and medium sized cucumbers and pack into half gallon jars. Add one tablespoon of pickling salt. Fill jar with cold vinegar, screw on the cap, and turn the jar up and down until all the salt is dissolved. Set away until ready to use. This may be one month or one year.
When ready to use, open jar and pour off vinegar. Split cukes ( cucumbers) and pack in half gallon jar.
Make syrup: 3 cups sugar
2 cups water
small handful of pickling spices
small amount of green food coloring (optional)
Boil syrup for ten minutes and over split cukes. Screw cap on jar and let stand 2-3 days. Ready to eat!
“This is an OLD recipe and the only sweet pickles I make.” -Lucille Teilmann (1912-1978)
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