"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
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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