| | Directions | | wash and slice pickles or leave whole. Place in a container and sprinkle with salt. Pour crushed ice enough to cover pickles. Cover and let stand over night. Drain. Boil together in a medium saucepan sugar, seasonings, and vinegar and bring to a boil over high heat and boil for (5) minutes. (tie spices in a bag). Cool slightly. Add pickles and onions and simmer for (30) minutes. Pack into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
|
|
| Ingredients | | - |  | 1 gallon very small pickles about (2 1/2 inch - 3") |
| - | | 1/2 cup salt |
| - | | crushed ice |
| - | | 1 1/2 cups sugar |
| - | | 2 Hot Peppers (optional) (small) |
| - | | 1 teaspoon Ground Mustard |
| - | | 1 tablespoon Mustard Seed (tie all spices inch a bag) |
| - | | 1 tablespoon celery seed |
| - | | 1 tablespoon allspice |
| - | | 1 tablespoon horseradish |
| - | | 1 tablespoon whole black pepper |
| - | | 4 cups White Vinegar |
| |
| |
