"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 Three-Day Sweet Pickles, by Judy McRoy, is from Clark Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Wash and slice cucumbers in 1/4 inch slices. (Cucumbers 1-1 1/2" in diameter are the best!) Mix pickling lime with plenty of water to cover cucumber slices. Cover and let stand for 24 hours.
SECOND DAY: Drain lime water and wash cucumber slices three times. Cover with water and ice for three hours. Drain all water! Mix vinegar with sugar and stir. When most of sugar is dissolved, add cucumber slices. Place pickling spice in a clean cotton cloth and tie with string. (I usually make 3 small pouches.) Place in vinegar and sugar mixture. Let stand overnight.
THIRD DAY: Remove cucumbers and heat vinegar and sugar until it begins to boil. Once it begins to boil, add cucumbers back to vinegar mixture and cook for 30 minutes. Place in sterilized jars and seal. Yields 12-13 pints.
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