Prep 5 mins
Cook 10 mins
This recipe is kind of like going thru one of those unincorporated villages - short & simple, so don't miss it.
- Drain all existing juice from pickles, cut pickles in chunks & return to jar after washing jar in hot water. Boil the sugar & vinegar until sugar dissolves & liquid is clear.
- Pour juice over pickles, put lid on & let the pickles set for a while, the lid should "pop" (the lid should seal just like regular canning). Jar should be hot when you refill with the hot liquid.
- After the jar cools store in refrigerator - give it a few days and then enjoy @ your leisure.
A great start to having great pickles. I do a couple things different. I add a few cloves of garlic (sliced or minced) and one to two tsp of mustard seeds. I make two jars at a time because I eat the darned things so fast. You can also add other flavorings, e.g., chiles, cloves, pickling spice, etc.
I found this recipe about a year ago it is very good. I make it a gallon at a time. and I put mustard seed & celery seed. about 1/2 tea spoon each. and I like Hot and spicy food. so I also add 1/2 tea spoon of habanero peppers flakes that I get from a herb shop. you get more heat from using dried peppers. Where I work there is someone that sell these pickles and is doing very well she charges so much for a quart jar I wanted to make them my self and save $16. there are adictive thanks for posting this recipe