It’s going to be photos and recipes this week because it’s that crazy busy time of year. Hall decking leaves little time for my ministry of writing mediocre drivel for the world wide web.
Tomorrow or the next day, because I like to be precise — and because I like you! — I’m going to show you how to make crystallized ginger which is lovely in a cup of hot tea. It’s a bit of trouble to make but keeps well and I think it’s worth it.
But today it’s about the pickles…
This is a recipe that I got from my father-in-law George who has so many recipes in the church cookbook that they finally had to set a limit. These pickles are super easy to make, keep well and make a nice little hostess gift for pickle lovers. They are also great in tuna salad or in potato salad or just on the side. Even people who don’t really like pickles usually like these.
You will need three ingredients — pickles, sugar and Tabasco.
Take a regular old jar of pickles, any old kind will do. Drain off all the liquid.
Chop them into thick slices and return them to the jar.
Fill up the jar with sugar. It will seem like a crazy amount of sugar, but trust me on this. This was a 46 oz. jar and I used at least three cups of sugar. Add about 1/4 bottle of Tabasco for a 46 oz. jar of pickles — more if you like the taste of fire, less if you don’t. In about an hour or so, all of the sugar will dissolve.
Set the pickles aside for one week. I turn my jar from time to time throughout the week to distribute the sugar and Tobasco. George says you don’t have to, but it gives me something to do.
I know they sound kind of awful and at first they even look kind of awful, but in one week and you will have a jar of delightful firey-sweet crunchy pickles.