[CH] Crispy pickles
ljnjohnston (ljnjohnston@email.msn.com)
Tue, 27 Mar 2001 09:41:59 -0500
My dear departed paternal Granma made the most wonderful sweet pickles that
stayed crispy and crunchy without the benefit of refrigeration by slicing
the cukes and bathing in alum water for seven days at room temp. Change
water every so often, add more alum. Then they were hot processed with the
sweet-sour brine and stored in 1 gallon jars(we are a BIG family and we all
love these pickles) and they last forever, but we ate most of them by New
Year's. Favorite Christmas gift was a gallon of these pickles and and
Orange Slice Poundcake(similar to fruitcake but oh so much better)made at
Thanksgiving and soaked in whisky til Christmas.
My aunt still makes these pickles, will attempt to ferret out the recipe and
forward to the list. We'll do this thing by trial and error together.
Knee deep in 1st annual Southeast Hotlluck Plans to take place around mid to
late June or sometime in July at my humble abode in Peidmont
NC(Statesville). Keep those emails coming, ya'll!
(Risa, how'd you lose the lbs.?)
Lorri