"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pickles - Aunt Lucy's, by Lucille Varnado, is from Cookin' with Balls,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Strain the jar of pickles and add the vinegar and sugar. Let sit for several hours, turning the jar upside-down occasionally to thoroughly mix the ingredients. 12oz. of tobasco sauce can also be added to give it a "kick".
Wonderful! Aunt Lucy's pickles are famous all over the southeast! They're almost as good as eating ice cream; of course, if you're in the right "condition", you can do both at the same time!
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