"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Grandma Eleanor's Refridgerator Pickles, by Marilyn Rome, is from The Rome Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 quart of water (4 Cups) 3/4 cup sugar 1 pint white vinegar (2 cups) peppercorns mustard seeds dill heads (bunch of dill) 1/4 cup salt pickles (small cucumbers)
In a pot, boil the water, vinegar, sugar and salt. Cool. Then in a jar, place a couple of dill heads, 2 cloves of garlic, some mustard seeds, peppercorns. Pack the jar with the cucumbers, layering with the dill and garlic. Put another head of dill and garlic on top. Pour brine to cover pickles. Pickles are ready in 24 hours. Will last for 1 month.
one of our favorites! Grandma, Marilyn and Kim make these all the time.
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