Wisdom From Grandma

Grandma’s pickles are the perfect condimint for sunny side up eggs on toast. Top with a fat tomato slice fresh from the garden. For these pickles, I will even bring out the dreaded pressure cooker to seal the pickle jars. Grandma’s secret tip: Do not overcook your cucumber mixture or your pickles will be mushy.

Ingredients:
25 cucumbers
8 large onions
2 large green peppers
1/2 cup of salt
5 cups of vinager
5 cups of sugar
1 tablespoon mustard
1/2 teaspoon cloves
1 tablespoon tumeric
1/2 tablespoon celery seed

Directions:
1. Wash and slice cucumbers, onions, and peppers.
2. Mix the sliced vegetables with 1/2 cup of stand.
3. Let the mixture stand for 3 hours. (Grandma used an old fashioned pickle crock, but a bowl will do.
4. Combine remaining ingredients together and bring them to a boil over high heat.
5. Drain the cucumber mixture.
6. Add the cucumber mixture to the boiling vinager mixture. Make sure the vegetables get hot, but do not let the mixture keep boiling.
7. Pack your pickles in steralized jars and be sure to seal the jars.