Peggy's Clove Pickles Recipe
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Category: |
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Ingredients: |
Ingredients: 7 lbs. green tomatoes or cucumbers (Peggy always uses cucumbers)
3 cups pickling lime
3 pints white vinegar
5 lbs. sugar
2 sticks cinnamon
1 tbl. whole allspice
1 tbl. whole cloves
1 tbl. mace
2 tbl. white mustard seeds
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Directions: |
Directions:Slice tomatoes or cucumbers 1/4' thick (or thinner if you can). Soak for 24 hours in 3 cups of pickling lime to 2 gallons water. DO NOT STIR.
Drain and soak in cold water for four hours, changing the water each hour. Drain.
Combine vinegar and sugar---bring to a boil. Cook for one hour. Pack into jars, leaving space at the top for expansion, and seal.
Process in boiling water bath for 15 minutes. Remove with tongs and place on rack to cool.
Yields 17 pints of pickles
*I still haven't made these myself, but I know this recipe works because I've eaten the delectable results many times. |
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Personal
Notes: |
Personal
Notes: My mother-in-law, Peggy, has been making these longer than I've known her, so she had them perfected by the time I came along. They can make a chicken salad or ham sandwich sing. And if you really want to play Southern Hostess, put some in a cut glass bowl and put them on the table as a side to whatever you're serving. Then keep refilling the sweet tea, and clear the table before dessert.
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