Richardson Woman’s Club Pickles

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 gallon whole dill or sour pickles
5 lbs sugar
3 Tbsp mustard seed
8 sticks cinnamon
1 tsp allspice
3 Tbsp celery seed
3 Tbsp whole cloves
8 cloves garlic
4 jalapeno peppers, optional

Instructions:

Drain and discard juice from pickles. Cut into 3/4-inch thick slices and place in a 2-gallon crock. (Don’t use aluminum!) Pour sugar and spices over pickle slices. After 24 hours, stir with wooden or stainless steel spoon. Then stir 2 or 3 times daily. They are ready to eat after the third day. May be left in crock (covered) or put into four 1-quart jars and sealed.

Note: There will be lots of juice left when pickles are gone. Don’t throw it away. It’s wonderful for basting a baked ham. Also gives a delightful flavor to tuna or chicken salad.

From The Texas Experience