Christmas Pickles
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
from http://www.e-celiacs.org
Recipe Link: www.e-celiacs.org List of Ingredients
1 gallon jar dill pickles
Optional: small bottle of GF Tabasco sauce
3 cloves garlic, chopped, minced
1 5-lb bag while granulated sugar
Recipe
Drain all the juice from pickles and discard.
Rinse pickles and jar.
Slice pickles lengthwise and place back into jar.
Add Tabasco sauce and garlic and about one third of the sugar.
Screw lid back on tightly, so no juice will leak out.
Gently tip jar back and forth several times [each time you wash dishes] to allow sugar and spices to mix with pickles.
Leave on counter at room temperature for about a week.
As sugar dissolves, add more until all sugar has been used.
Gently tip jar back and forth daily to allow sugar and spices to mix.
When all sugar is absorbed, pickles will be dark green and
crispy.
Serve on a platter with sliced vegetables.
Author's Notes: This is actually a refrigerator pickle [or back of the counter]. You can leave on the counter for the week to ten days it will take to finish this recipe. This recipe is a substitute for sweet dills and is much simpler to get to a finished product.
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