I dearly love getting to hear the stories and memories of your childhood. Knowing how much recipes are a part of our heritage, when you share one of your treasured recipes with me I take it to heart and consider it a great honor to receive such a gift. Today’s recipe is from Julie Hutson, and it is one she shares by way of her dear Grandmother. I know you’ll enjoy the story and recipe as much as I did.
From time to time I send out a call for submissions to email subscribers with details on where and how to submit their family recipes. I have a great collection now but as I share more of those I’ll send out another call in a few months so if you’d like to be a part of the Heritage Recipe collection on SouthernPlate.com, make sure you’re subscribed and be thinking over what you’d like to share!
My Nanny, Janet Thomas Joyce, was my inspiration, my mentor, my prayer warrior and my cheerleader. When she passed away a little over a year ago, she left me a legacy of recipes, family photos and many notes and journals written by her throughout her 85 years. Her bible is dotted on most every page with her thoughts and notes – it is a special item that I will treasure forever.
Do you have one of those recipes that the minute you smell it or taste it, you are suddenly transported back to your childhood? This recipe does it for me! My Nanny kept these in the “Fridgidare” all the time. Once the pickle jar was almost empty, she started a new batch! This pickle is tart, sweet, crunchy, and just plain delish! I love to eat these with salty fried catfish or southern fried chicken. I even chop up the pickle slices to use in place of relish in potato, chicken or tuna salads. It is as much a staple in my kitchen as the mayonnaise and butter is!
- One large jar 46 ounces whole dill pickles (I use Vlasic)
- 3 cups sugar
- ½ cup white vinegar
- heaping tablespoon of pickling spice
- cheesecloth cut into a 3“ x 3” square
- Drain off pickles into a large bowl, reserving about a half cup of pickle juice (save for later). Slice whole pickles into slices - I prefer thicker slices to thin.
- Cover pickle slices with sugar and stir. Pour reserved pickle juice and half cup of vinegar over pickles. Stir thoroughly. Allow pickles to sit at room temperature for several hours, stirring occasionally, until sugar is dissolved.
- Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners, or secure with a piece of string.
- Drop pickling spice bundle into the pickle jar and return pickles and juices back into the jar as well. Secure lid and place in the refrigerator. Pickles need to “sit” for about four days, turning the jar upside down every so often to mix the juices.
- After 4-5 days, pickles are ready to enjoy!
I found a smile today. Every time I tried to give it away, someone would give it right back to me!
Submitted by Donna. Click here to submit your quote.