Love Those Pickles!

I dug these recipes out of my grandma's old recipe box. So many different pickle recipes, from folks all around town! Thinking back, we always had homemade pickles available at all times on the farm when I growing up. Quarts of pickles, pints of pickles, pickles, pickles, pickles!!!

I remember having these crazy pickle rotations, where this jar was ready to eat, but "Don't eat that jar yet because they are not ready". We kept a lot in our cellar - gallons of canning jars. My favorites were the hot ones - and boy were they hot! 

How to Eat a Farm Pickle 

1. roll up your sleeve

2. make sure no adult is looking

3. plunge your hand deep into the gallon jar until the brine is right up to your elbow

4. find the perfect plump pickle in-between the garlic cloves

5. grab a paper towel and wrap it 1/4 way up the pickle for easy handling

6. sit on the 3rd step

7. crunch

Mary's Pickles

20-30 sm pickles

6 tbs. Kosher Salt

6 tbs. Sugar

6 Garlic Cloves

6 tbs. Pickling Spice

6 Hot Peppers

fresh dill

1 tbs. tumeric

3 cup white vinegar

3 qt water

Wallie's Pickles

3 qts water

1 qt cider vinegar

1 cup sugar

1/2 cup salt, garlic & dill

Mary T's Pickles

5 cups water

1 cup white vinegar

2 tbs sugar

3 tbs coarse salt

garlic clove & dill in each jar

Pickle Delite

2 cups white vinegar

2 cups sugar

2 tsp salt

1 tsp mustard seed

1 tsp celery seed

1/3 tsp tumeric

2 sliced onions

4 sliced cucumbers

sliced cabbage

sliced peppers

Sterilize and can all pickles in the standard way, and let sit for a few weeks or longer. Enjoy!